3/4 cup plain flour
1/4 cup cocoa
1/2 cup caster sugar
2 teaspoons baking powder
1/2 teaspoon vanilla or vanilla essence
80g butter (unsalted)
1/2 cup milk
1/4 cup chocolate bits (milk, dark or white)
1. Preheat oven to 160 degrees C. Line 24 hole mini cupcake tray.
2. Sift all dry ingredients into a mixing bowl.
3. Make a small well in the middle of the bowl and then add remaining ingredients (except chocolate bits).
4. Beat on low speed with electric mixer until just combined.
5. Scrape down sides of bowl and beat on medium speed for a further 2 minutes.
6. Add chocolate bits and mix with wooden spoon.
7. Place tablespoons of the mixture into 24 hole mini cupcake tray until 3/4 full.
8. Place tray into oven for 10-12 minutes or until baked through.
9. Stand for 5 minutes and then turn out onto wire rack to cool.
10. Ice with Chocolate Butter Cream Frosting or leave plain as desired.
200g butter, softened
1 3/4 cups (370g) caster sugar
2 3/4 cups (405g) self-raising flour
1 cup (250ml) milk
1/4 cup honey
2 over-ripe bananas (mashed)
1. Preheat oven to 180 degrees C. Line 2 mini cupcake baking trays with mini cupcake cases (makes 24 mini cupcakes).
2. Cream the butter and sugar until well combined and butter has become pale and creamy. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add honey and mashed bananas, and stir until combined.
3. Spoon mixture evenly among the cupcake cases.
(Fill to 3/4 full: this should create a ‘dome’ on your cupcakes. If you do not want to create a dome, fill to 1/2 way)
4. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
In the pictures I posted, I use a simple vanilla butter cream frosting
and top with a fondant flower to decorate. Otherwise, decorate as you like.