Classic Chocolate Cupcakes
2 Eggs
(50g Each)
110g Softened Butter
(70g for Mix + 40g for Icing)
170ml Milk
(150ml for Mix + 20ml for icing)
You will need:
Preheat:
Preheat oven to 160°C fan-forced or 180°C conventional. Insert 12 patty cases into a muffin pan.
Mix:
Place contents of the cupcake mix sachet, eggs, milk and softened butter into a large bowl. Mix on low-medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Divide batter evenly between the 12 patty cases.
Bake:
Bake for 18 minutes. You can tell the cupcakes are baked if they spring back lightly when touched in the centre. Allow the cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
Decorate:
Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter (40g) and milk (20ml). Using an electric mixer, mix on medium speed for 2 minutes. Spread or pipe prepared icing over the cooled cupcakes.
