100 g butter (preferably unsalted)
80 g plain flour
20 g cocoa
1 level tsp baking powder
100 g caster sugar
2 medium-sized eggs
2 tbsp liquid *
1. Preheat oven to 190?C. Line patty tins with paper cases.
2. Remove butter from the fridge and leave at room temperature for 10 - 15 minutes until softened (but not until melted or oily!)
3. Sift flour, cocoa and baking powder onto a sheet of paper, twice. Set aside.
4. Place softened butter, sugar, eggs, liquid and sifted dry ingredients in a small mixing bowl. Beat with an electric hand mixer for 2 minutes or stir manually using a balloon whisk until smooth for 2 - 3 minutes.
5. Spoon batter into paper cases. Bake in the preheated oven for 12 - 20 minutes (depending on size and depth of paper cases) or until cakes are well risen and the surface springs back lightly when touched with a finger tip.
6. Transfer cakes onto a wire tray. Duts cakes lightly with icing sugar (if you like) just before serving or packing as a gift. Or you can top the cakes with a layer of frosting. (see recipe below).
* For Mocha Cupcakes, the liquid should be made up of 2 level tsp instant coffee mixed with 2 tbsp warm water.
* For Orange Chocolate Cupcakes, the liquid should be made up of 2 tbsp freshly-squeezed orange juice mixed with 1 tsp grated orange rind.
stef
