Makes 12.

Muffin cake tin needed.

100g 4oz butter/margarine.

150g 5oz Self raising flour. (1/2 Xanthan Gum if gluten free flour).

150g 5oz caster sugar.

3tbsp milk. (may need more to give it that smooth cake mixture look).

2 heaped tsp egg re-placer mix 8 tbsp water whisk together in a small bowl.

1/2 tsp vanilla extract.

!/2 tsp bicarbonate soda.

Butter icing.

100g 4oz butter/margarine softend.

225g 8oz icing sugar sifted.

1/2 tsp vanilla extract.

To decorate.

plain or white chocolate chocolate buttons broken or chocolate shavings.

1. Pre heat oven 180C, 350F Gas mark 4. Put muffin cases into muffin tin, so that the cakes keep a good even shape as they bake.

2. Place all ingredients into a large mixing bowl and beat until blended and smooth. Spoon evenly between paper cases.

3. Bake for about 20-25 minutes or until risen and golden brown. Lift paper cases out of tin and cool the cakes on a wire rack until completely cold before icing.

4. To make butter icing, beat together all the icing ingredients to give creamy thick icing, then smooth over cold cup cakes. If decorating with chocolate curls, allow chocolate bar to reach room temperature the shave using vegetable peeler.

If you are using double the quantity of cupcakes or are using smaller tin prepare your cupcake mixture in one go and spoon into paper cases ready to go into the oven. They will come to no harm, as the raising  agents react more slowly nowadays. Bake one tray of cupcakes at a time though.

To make chocolate or coffee icing, add 2tbsp of coca powder or 1tbsp coffee essence to the butter icing.


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