This recipe is by Nigella Lawson and makes 24. 🥜Nut free
- For the cupcakes
- 250g plain flour
- 2 tablespoons cocoa powder (sifted)
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 100g soft unsalted butter
- 200g caster sugar
- 1 heaped tablespoon red food colouring
- 2 tsp vanilla extract
- 2 large eggs
- 175ml buttermilk
- For the icing
- 500g icing sugar
- 125g cream cheese
- 125g soft unsalted butter
- Chocolate sprinkles for decoration
Preheat the oven to 170° C and line two muffin tins with paper cases.
Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
Cream the butter and sugar, beating well.
Beat in all of the food colouring and the vanilla extract.
Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
Finally, beat in the buttermilk.
Divide the batter between the buncases and bake in the oven for about 20 minutes.
Leave them to cool and do not ice until they are completely cooled. Make the icing in the meantime.
Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter. Process to make a smooth icing. Ice each cupcake using a teaspoon or small spatula and decorate with chocolate sprinkles.
Fam and friends feedback:
‘🧁Best so far’
‘That means there’ll be none left for the rest of us, 9/10’
‘I’ve had three already today’
‘Omg looks sooo nice jo’
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