Cook Time: 20 Minutes
What you need
- 175g/6oz Odlums Self Raising Flour
- 125/4oz Shamrock Golden Caster Sugar
- 150g/5oz Butter or Margarine (room temperature)
- 2 Large Eggs
- 2 tablespoons Cocoa Powder
- 4 tablespoons Water
- 2 teaspoons Goodall’s Red Food Colouring
Buttercream Icing
- 125g/4oz Butter (room temperature)
- 225g/8oz Icing Sugar (sieved)
- Few drops of Goodall’s Vanilla Essence
Recipe Steps
- Preheat oven to 180°C/350°F/Gas Mark 4. Line a 12 cupcake tin with paper cases.
- Beat butter/margarine and sugar in a bowl until light in colour.
- Add the flour, eggs, cocoa powder, water and red colouring. Beat well until mixture resembles a thick batter.
- Divide the mixture between the cases. Bake for 20 minutes until risen and springs back when gently touched.
- Cool on a wire tray. When cold, decorate as liked!
Buttercream Icing
- Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
- Pipe or swirl icing onto each cupcake.
