For the cupcakes
25g/1oz Self-Raising Flour
25g/1oz Cocoa Powder
50g/2oz Caster Sugar
50g/2oz Butter or Margarine
1 Egg, beaten For the Butter Cream Filling 100g/4oz Icing Sugar
1 teasp Vanilla Essence
1. Heat the oven to 190C, 375F, Gas mark 5 and
place 10 paper fairy cake cases evenly on a baking tray.
Place all the cupcake ingredients in a large mixing bowl and beat with an
electric beater or a wooden
spoon until well blended. The
mixture should be soft enough to drop easily from
the spoon when tapped.
Place a heaped teaspoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the
cupcakes are well-risen and firm
to the touch.
Meanwhile, make the filling by creaming together the icing sugar, butter and vanilla essence
in a large mixing bowl until well blended.
Remove the cupcakes from the oven and cool on a wire rack.
7. Once cold, cut a round from the top of each with the
tip of a pointed knife. Fill the hole with some butter
cream mixture and pop the removed round back on top or simply pipe or spread a
little of the icing on top of each cupcake.