Here we have another Mary Berry recipe from England’s Sherri Eckworth. This one makes two dozen cupcakes, with the photo below provided by Sherri.
Ingredients – Cupcakes
-
40g cocoa powder
-
4 tbsp boiling water
-
3 eggs
-
175g baking margarine
-
175g caster sugar
-
115g self raising flour
-
1 tsp baking powder
Ingredients – Icing
-
60g butter
-
30g cocoa powder
-
3 tbsp milk
-
250g icing sugar
Preparation
Line 2 x 12 hole muffin tins (or 1 and cook twice) with paper cases. Stir the cocoa powder in a bowl, pour in the boiling water and mix to a thick paste. Once that’s done, add the remaining cake ingredients and whisk together – I use an electric hand whisk which works really quickly.
Then spoon the mix into the 24 cases. Bake at 200 (180 fan) Gas 6 for about 10 mins. They should be springy to the touch when done. Cool on a wire rack.
To make the icing, melt the butter then pour it in a bowl. Add the cocoa powder and mix together. Stir in the milk and then the icing sugar a little a time – this can be very messy! Once it’s lovely, glossy and spreadable and the cakes are cooled, spread a little (or a lot!) over each one.
Absolutely yummy and very easy indeed!