This super speedy cupcake recipe is perfect for when you're in a hurry. Pop them in the oven and you'll have a yummy treat that's ready to ice in just 20 minutes.
2/3 cup caster sugar
1 tsp vanilla essence
2 eggs, lightly beaten
1 cup self-raising flour
1/3 cup cocoa, sifted
1/2 teaspoon bicarbonate soda
125ml (1/2 cup) milk
Chocolate buttercream frosting
60g unsalted butter, softened
1 1/4 cups icing sugar, sifted
1 tbsp cocoa, sifted
1 tbsp milk
Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.
Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.
Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.
To make the chocolate butter cream
Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.
These cupcakes are super quick and have a light fluffy texture.
Do not overfill the cases otherwise you won't get 18 cupcakes out of this recipe.
If you want a thicker dollop of icing on top then you'lll need to increase the amounts in the buttercream recipe.
This recipe was created by Jennifer Cheung
Castor sugar may not be easy to track down, but it is easy to make. In fact, it's really nothing more than granulated sugar that has been ground to a super-fine consistency. Here's how to make your own castor sugar in seconds:
1. Place granulated sugar in a food processor or blender.
2. Pulse until it reaches a super-fine, but not powdery consistency.
3. Allow the sugar to settle for a few minutes. Then, use in place of the castor sugar called for in your recipe.
Sugar may etch your blender pitcher, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.