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Perfect Scoop. To ensure a batch of even sized cupcakes, use a 1/3 cup-capacity(80ml) ice-cream scoop to transfer the mixture into the cupcake papers.
Icing Cupcakes. A palette knife is useful for soft icing.It's flexible, long flat blade ensures even spreading and a smooth surface. Ice down towards the cupcake paper to make a cone shape, then flatten the top and run the palette knife around the edges to smooth out icing.
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1.Preheat oven to 160*C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 10-12minutes or until light and creamy. Gradually add the eggs and beat well.
2.Add the flour, baking powder, cocoa, milk and food colouring and beat until just combined.
3. Spoon into 12 x 1/2 cup-capacity muffin tins lined with cupcake papers.
4.Bake for 18-20 minutesm or until cooked when tested with a skewer. Cool on wire racks.
5.To make the cream cheese frosting, place the cream cheese, butter and vanilla in the bowl of the electric mixer and beat for 6-8 minutes or until pale and creamy. Add the icing mixture and beat for a further 6-8 minutes or until light and fluffy. Spread onto the cupcakes with a palette knife and top each with a fondant button to decorate. Makes 12.
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