Ingredients:
400g sugar
360g plain flour
150g cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
240ml milk
120ml vegetable oil
2 tsp vanilla extract
240ml boiling water
650g icing sugar
110g butter, softened
1 1/2 tsp vanilla extract
2 tbsp milk
Method:
In large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and beat until thoroughly mixed. Stir-in the boiling water (the batter will be thin).
Line the the cups of muffin tins with paper baking cups and fill 2/3 full with batter. Place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for between 22 to 25 minutes or until a wooden skewer inserted in centre comes out clean. Tip onto wire racks and allow to cool completely.
Prepare a vanilla frosting by creaming together the icing sugar and butter. Stir-in the vanilla and milk and beat until it becomes a smooth, spreading, consistency. Spread over the cupcakes. Of you wish you can decorate with desiccated coconut, chocolates or mini eggs.
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