Devil's Food Cupcakes (can be made into one glorious choc cake)
preheat oven to190/375degrees
line patty cake tins with cup cake liners
Sift together: 2 1/2 cups plain flour, 1 3/4 cups caster sugar, 1 teaspoon bicarbonate of soda, 2/3 cups cocoa
Add, 155g (5oz) softened butter, 1 cup tepid water, 1 1/2 teaspoons vanilla essence.
Beat on medium speed of electric mixer for 3 minutes - yep, the time does matter.
Add 3 large eggs, increase the speed slightly and beat for a further three minutes.
Divide mixture between into the patty tins, filling them 2/3 full - I get about 16.
Bake for 15 - 20 minutes. You want them so when pressed with the finger you leave just a very slight dent.
*To make this in to a large cake, I use 2 well lined and well greased deep 8" tins. Divide the mixture and bake in a moderate oven (180/350 degrees) for 35 - 40 minutes. Allow to sit in tin for 10mins before turning out.
When completely cold ice with the following
Beat together 75g/3oz softened butter, 175g/6oz Icing (confectioners)sugar, 2 tablespoons cocoa powder, 1/2 teaspoon vanilla essence and if wanted 2 tablespoons hazelnut spread and a handful of ground toasted hazelnuts.
I hope those of you that try my recipe let me know how you got on with it. It's a sure fire winner in this household.