Awaking all of a sudden at 4am this morning, I decided to bake a batch of choccy cupcakes for the mum’s class.
Today’s assembly day and the assembly is themed as part of NAIDOC celebrations at the school. I did cupcakes in red, yellow, green, and blue cupcake liners to reflect the colours of the Aboriginal and Torres Strait Islander flags.
The cupcakes are iced with a choccy buttercream. Really happy with how they have turned out and I hope the students like them!
250g butter, softened
1 1/2 cups white sugar
2 1/2 cups SR flour
2/3 cups cocoa
1 1/3 cups milk (tepid)
Cream butter and sugar well, until light and almost white. Add eggs. Cream very well. Add sifted flour and cocoa, and the milk. Fold through.
Bake for 20-30 minutes in small lined cupcake tins at 150°C.
100g butter, softened
2 cups icing sugar
1/3 cup cocoa
2 tbsp milk – adjust
Mix butter, sugar, and cocoa. Cream thoroughly. Add milk. Less is best, adjust accordingly. Pipe.
This recipe makes great chocolate cupcakes and the ingredients won’t break the bank.