These cupcakes are amazing, I’m not bragging here, they are genuinely amazing.
They are essentially red velvet cupcakes, without the red colouring, still yummy none the less. I recently made them for a new mummy, because all new mummy’s need extra special treats, and these fit the bill.
This recipe is also exceptionally easy.
For twelve cupcakes:
1/2 cup caster sugar
1/2 cup cocoa
1 teaspoon baking powder
2 large eggs
1 tablespoon milk
For the frosting;
200g cream cheese
500g icing sugar
1 teaspoon vanilla essence
Preheat oven to 160°C and line a muffin tin with cupcake cases.
Sieve the flour, sugar, cocoa and baking powder into a mixing bowl. Add the eggs and mix with an electric whisk. Add the milk to make the mixture more runny if required.
Place the cupcake mixture in the cases equally.
Put the muffin tin in the centre of the oven and back for 20 minutes.
Transfer to a cooling rack.
While the cakes are cooling, mix the butter, cream cheese, icing sugar and vanilla essence with your electric whisk until well combined.
Transfer to a piping bag and place in the fridge to cool slightly before piping onto your cupcakes as I find this frosting can be quite runny.
Husband rating 9/10 (apparently I didn’t make enough)