Chocolate Cup~Cakes

Ingredients :- 

• 120g plain flour
• 140g caster sugar
• 1½  teaspoons baking powder
• a pinch of salt
• 45g unsalted butter
• 120ml whole milk
• 1 egg
• ¼ teaspoon vanilla extract

Chocolate Frosting

• 300g icing sugar, sifted
• 100g unsalted butter
• 40g unsweetened cocoa powder, sifted
• 3 tablespoons whole milk

White chocolate drops, Edible silver/pink pearls to decorate

a 12 - cup cupcake pan, lined with paper cases (Makes 12)

Method

1. Preheat oven to 170°C (325°F) Gas 3
2. Mix flour, sugar, baking powder, salt and butter with a whisk until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Continue mixing a couple more minutes until the mixture is smooth.
5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.  
6. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

Chocolate Frosting

• Beat icing sugar, butter and cocoa with mixer until mixture comes together and is well mixed
• Add milk to the butter mixture a little at a time
• Once all milk has been incorporated, beat until the frosting is light and fluffy. The longer the frosting is beaten, the fluffier and lighter it becomes.