Recipe Ingredients
1 cup (4oz) self-rising flour
1 teaspoon of baking powder
½ cup (4oz) superfine sugar
½ cup (4oz) soft margarine or softened butter
2 eggs
1 tablespoon of cocoa powder
1 tablespoon of boiling water
To Chocolate Ice
6oz semi-sweet chocolate
1 oz butter
You will also need
A muffin pan lined with paper baking cups
Preparation and cooking instructions
Preheat the oven to 325°F
Sift together the flour and baking powder, add the sugar margarine
and eggs. Beat well until all the ingredients are well blended.
Mix together the cocoa powder and the boiling water and
fold into the mixture. If the mixture is too stiff add a little
tepid water.Spoon the cupcake mixture into the paper baking
cups and level the tops.
Bake the cupcakes for approximately fifteen to twenty minutes,
or until the cakes are firm but springy in the middle. Cool
on a wire rack.
And to Chocolate Ice - in a heatproof bowl, positioned over
a saucepan of gently simmering water (don’t let the
bowl touch the water) melt together the chocolate and the
butter, stir well.
Spread chocolate icing on top of each of the cupcakes, and
leave to set. |
