Salwaa Smith - Cape Malay Cooking & Other Delights
Ingredients:
- 225g soft butter/margarine
- 1 cup caster sugar
- 4 large eggs
- 2 cups self-raising flour
- 1/3 cup cocoa powder
- Milk as needed
Method:
Line 24 paper baking cases in a muffin tray.
Add the butter, sugar, eggs, cocoa powder and flour in a large bowl and, using an electric hand whisk, beat together until just smooth.
Stir in milk as needed, just to get the mixture a bit “loose” the mixture shouldn’t be runny.
Spoon the mixture into the paper cases.
Bake the cupcakes in a pre-heated oven at 180°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.
Topping:
- 175g butter, softened
- 350g icing sugar
- 3-4 tablespoons cocoa powder
To make the topping, add the butter in a bowl and beat until soft and fluffy.
Sift in the icing sugar stir together until smooth and creamy.
Add a drop of milk if the mixture is too stiff.
When the cupcakes are cold, spread or pipe a little frosting on top of each cupcake, and decorate to your choice.
Makes 24