Why recepie famous for?
A delicate chocolate-flavoured cake recipe that works just as well in a slab as it does as cupcakes. Also, these are the softest cupcakes I have ever eaten.
Ingredients
Ingredients375 g plain flour sifted
1 tsp salt
40 g cocoa powder good quality
170 g unsalted butter softened
450 g caster sugar
3 eggs large
1 tbs vanilla extract
375 ml buttermilk
50 ml red liquid food colouring
30 ml white vinegar
2 tsp bicarbonate of soda
PEANUT BUTTER BUTTERCREAM
500 g butter softened
450 g soft icing sugar mixture
3 tbs milk
1 tbs vanilla essence
2 tbs smooth peanut butter
Instructions
Cupcake: Preheat oven to 175C.Spray the tops of 30-32-hole muffin trays.
Line trays with large patty papers. Set aside.
In a medium-sized bowl, sift together the flour, cocoa and salt. Use a wire hand whisk to whisk the cocoa through. Set aside.
Using an electric mixer, beat the butter for approximately 2 minutes until soft and creamy.
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