•120g Self Raising Flour
•120g Unsalted Butter
•110g Icing Sugar
•2 Large Eggs
•1 Tsp Vanilla Essence
•20g Cocoa Powder
•1/3 cup (80ml) of Whipping cream
Method:
•Preheat Oven to 170oC
•Sieve Flour & Cocoa Powder, set aside
•Cream Butter & Icing sugar till pale & fluffy
•Beat Eggs & Vanilla, add into Butter slowly and mix well.
•Add in whipping cream and whisk till fluffy again, add in Flour and Mix well.
•Scoop Batter into casings, 2/3 full
•Bake for 25-30mins, Or insert a toothpick & comes out clean.
•Remove & cool completely before piping Icing
Butter Icing recipe - by Patricia Be Be
Longest timing tested outdoors is 5hrs Icing
•50g Unsalted Butter
•50g Icing Sugar
•80g Corn Flour
•1tsp Milk ( if icing is too dry )
•Colouring as desired
Method
•Cream Butter till pale & fluffy
•Add in Icing Sugar & Corn Flour
•Whisk well & scrape into a piping bag
•Pipe Icing onto cooled cupcakes & deco
