Creado con IA
Classic Chocolate Sponge Cupcakes with Vanilla Buttercream
55 min 597 kcal por ración Media
Ingredientes
4 Raciones
- self raising flour120 g
- cocoa powder30 g
- baking powder1 tsp
- bicarbonate of soda0,5 tsp
- unsalted butter100 g
- caster sugar120 g
- large eggs2 pcs
- whole milk60 ml
- unsalted butter (for buttercream)100 g
- icing sugar180 g
- vanilla extract1 tsp
- food colouring (optional)1-2 drops
Preparación
- 1
Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole cupcake tin with paper cases.
- 2
In a medium bowl, sift together the self raising flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
- 3
In a large bowl, beat 100g unsalted butter and 120g caster sugar together until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Mix in half of the dry ingredients, then add the milk, and finally the remaining dry ingredients. Mix until just combined.
- 6
Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
- 7
Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 8
For the buttercream, beat 100g unsalted butter until soft and creamy. Gradually add 180g icing sugar, beating well after each addition.
