A week ago my lovely fiance Lars had a nasty little bike accident which resulted in him badly breaking his arm in 2 places. Much to my disappointment he was scheduled for surgery to repair some bones on Valentines Day, meaning that basically after I dropped him off at 11am that was the last time I saw him that day where he wasn’t high as a kite and basically non functional. So the following morning after picking him up from the hospital I made him these little goodies. They are lovely and moist, and conveniently for Lars easy enough to eat with one hand. I hope you enjoy!
3/4 cup plain flour
- 1/4 cup cocoa powder
- 1/2 cup caster sugar
- 2 tsp baking powder
- 1/2 tsp vanilla essence
- 80 g butter
- 1/2 cup milk
Preheat your conventional oven to 160c. Line a 12 hole cupcake tray with liners.
Sift all dry ingredients into a mixing bowl.
Add remaining ingredients.
Beat on low speed with electric mixer until just combined.
Scrape down sides of bowl and beat on medium speed for a further two minutes.
Fill the cupcake tray with mixture until half full.
Place tray into oven for around 20 minutes for 12 hole cupcake pan
Stand for 5 minutes and then turn out onto wire rack to cool.
- 125g butter, softened
- 1 1/2 cups icing sugar, sifted
- 1 tablespoon milk
- 1/4 cup Cocoa Powder
Beat butter using a stand or handheld electric mixer, until pale and creamy.
Slowly add the icing sugar, cocoa powder and milk, adding more or less milk depending on your desired thickness.
Spoon mixture into a prepared piping bag fitted with a tip of your choice (I used the Wilton 1M tip)
Pipe onto your cupcakes once cooled and decorate as desired. I chose to use desiccated coconut dyed with red food coloring, silver sugar and silver sugar pearls)