Quick & Easy

Chocolate cupcakes

chocolate cupcakes
24 Cup



1.Preheat oven to 180°C. Line two 12-hole (⅓-cup/80ml) muffin pans with paper cases.
2.Beat butter in a large bowl with an electric mixer until pale. In two batches, Beat sifted flour, cocoa and ¼ cup of the caster sugar alternately with milk into butter, until combined.
3.Beat eggs and egg whites in a small bowl with an electric mixer until thick and creamy. Gradually add remaining caster sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually beat egg mixture into flour mixture until combined.
4.Drop 2½ tablespoons mixture into each paper case; bake cakes about 20 minutes. Turn, top-side up, onto a wire rack to cool.
5.Meanwhile, to make chocolate icing, sift sugar and cocoa into a small bowl; stir in water. Spread cold cakes with icing.

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