Source(google.com.pk)
Ingredients
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
For the buttercream icing
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Preparation method
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
Technique: How to cream butter by hand
How to cream butter by hand
Watch technique
0:49 mins
Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
Technique: Folding
Folding
Watch technique
0:35 mins
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
Add the food colouring and mix until well combined.
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
Ingredients
Cake
1/3 cup(s) cocoa
3 tablespoon(s) red food coloring
1 1/2 teaspoon(s) vanilla extract
1/2 cup(s) butter, softened
1 1/2 cup(s) sugar
4 egg yolks
1 cup(s) buttermilk
1 teaspoon(s) salt
2 1/4 cup(s) sifted cake flour
1 teaspoon(s) baking soda
1 teaspoon(s) white vinegar
Frosting
1 cup(s) milk
3 tablespoon(s) flour
1/8 teaspoon(s) salt
8 ounce(s) of either 62 percent dark chocolate or white chocolate
1 cup(s) butter
1 1/2 cup(s) confectioners' sugar
2 tablespoon(s) cocoa (for white chocolate frosting, omit cocoa)
1 teaspoon(s) vanilla extract
Directions
Cake: Heat oven to 350 degrees F. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean — about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.
Frosting: Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool.
Melt either dark chocolate or white chocolate. Set aside to cool.
Beat butter, confectioners' sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.
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