Ingredients
- 125g butter, softened
- 250ml castor sugar
- 2 eggs
- 300ml flour
- 60ml cocoa powder
- 3ml bicarbonate of soda
- Pinch of salt
- Pinch of dried chilli flakes (optional)
- 125ml buttermilk
- 15ml red food colouring
- ICING
- 100g chocolate
- 60ml cream
Method
Beat butter and sugar in a bowl until light and creamy. Add eggs gradually, beating well after each addition.
Combine buttermilk and colouring and add to creamed mixture alternately with the dry ingredients.
Spoon into cupcake papers and bake at 160°C for 25 to 30 minutes. Remove and cool.
ICING:
Combine the chocolate and cream in a bowl and microwave for 1 minute. Remove and stir until smooth.
Spread on the cupcakes.
IOL food