Ingredients:
1 cup self raising flour
1 cup raw sugar
3 tablespoons cocoa powder
1/2 cup of milk
2 eggs
3 tablespoons of butter
Materials:
cupcake tray
large bowl
beaters
measuring cups and spoons
small ladel/spoon
Method:
Place all ingredients in a clean, dry bowl. Beat ingredients together on high until the mixture becomes lighter in colour. Spoon mixture into cupcake tray lined with paper cupcake pans and bake for 11-13 minutes until cupcakes spring back to the touch. place on a wire rack to cool under a dry teatowel. Ice with normal icing mixture or my failproof icing sugar mixture recipe.
* to make never fail vanilla cupcakes, add 3 teaspoons of vanilla and an extra 3 tablespoons of self raising flour.
** to make a normal cake, place in a greased cake tin and bake for 40 minutes or until it springs back to the touch.
1 cup self raising flour
1 cup raw sugar
3 tablespoons cocoa powder
1/2 cup of milk
2 eggs
3 tablespoons of butter
Materials:
cupcake tray
large bowl
beaters
measuring cups and spoons
small ladel/spoon
Method:
Place all ingredients in a clean, dry bowl. Beat ingredients together on high until the mixture becomes lighter in colour. Spoon mixture into cupcake tray lined with paper cupcake pans and bake for 11-13 minutes until cupcakes spring back to the touch. place on a wire rack to cool under a dry teatowel. Ice with normal icing mixture or my failproof icing sugar mixture recipe.
* to make never fail vanilla cupcakes, add 3 teaspoons of vanilla and an extra 3 tablespoons of self raising flour.
** to make a normal cake, place in a greased cake tin and bake for 40 minutes or until it springs back to the touch.