Ingredients
Makes: 36 cupcakes
375g plain flour
400g caster sugar
30g unsweetened cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 eggs
250ml milk
250ml water
Method
Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5. Line 36 muffin holes with paper cases.
In a large bowl, mix together the flour, sugar, cocoa, bicarbonate of soda and 1 teaspoon salt. Make a well in the centre and pour in the eggs, 250ml milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin hole half-full of batter.
Bake in preheated oven for 15 to 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Meanwhile, beat butter and margarine together until smooth. Blend in icing sugar and 1 pinch salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a pastry bag with a small nozzle. Push nozzle through bottom of paper cases to fill each cupcake.
250ml vegetable oil
1 teaspoon vanilla extract
50g butter
50g margarine
250g icing sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
chocolate cupcakes