- Skill level:easy
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- 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
- 40g 1½ oz Cocoa powder
- 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
- 40g 1½ oz Butter (unsalted) softened
- 1 1 Salt
- ½tsp ½tsp Orange extract (we use Nielsen-Massey) Orange extract
- 1½tsp 1½tsp Baking powder
- 1 1 Egg(s) (free range)
- 120ml 4⅛ fl oz Milk (whole)
For the buttercream
The Method Enter Bake mode
Classic mode Step 1
Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
Classic mode Step 2
Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.
Classic mode Step 4
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, gradually increasing to a medium speed until the consistency becomes smooth & thick.
Classic mode Step 5
Spoon the mixture into the paper cases until ½ full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.
Classic mode Step 6
Leave to cool slightly and then place on a wire rack.
Classic mode Step 7
To make the buttercream mix the icing sugar, cocoa and water by hand to form a paste, then add the butter, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add the orange extract and continue to mix.
Classic mode Step 8
Top the cooled cupcakes with frosting with a palette knife. Alternatively, fill a piping bag with a nozzle and pipe clockwise swirls. Finish with chocolate decorations or chocolate shavings.