RECIPE
Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1/4 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
Vanilla Cream:
- 100g butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoon heavy cream
Topping:
- Strawberries and chocolate sprinkles
Directions:
- Preheat the oven to 180degrees C.
- Place all cupcakes ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, a few minutes.
- Line a muffin tin with cupcake papers and fill each cup 1/3 full with batter.
- Bake 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean.
- Tilt them in the pan to help them cool before adding the frosting.
- Make a cream: whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Gradually add the powdered sugar and the vanilla, and add one tablespoon at a time of the heavy cream until the frosting is creamy and smooth.
- To frost cupcakes use a star tip (Wilton 1D)
- Decorate with strawberries and chocolate sprinkles.