Prep time:

20 mins

Cook time:

15 mins

Serves:

Makes approx 18

Ingredients

175g (6oz) unsalted butter softened
175g (6oz) caster sugar
2 large free-range eggs, beaten
175g (6oz) self-raising flour
25g (1oz) cocoa powder, sifted
White chocolate buttons to decorate

For the butter icing:

115g (4oz) unsalted butter, softened
175g (6oz) icing sugar, sifted
50g (1oz) cocoa powder, sifted

Method

1. Preheat the oven to 180ºC/350ºF/gas mark 4.
2. Cream together the butter and caster sugar, using the paddle attachment of an electric mixer or by hand, until pale and fluffy. Add the eggs a little at a time, beating after each addition. Fold in the flour and cocoa powder.
3. Place the paper cases in a cupcake tray and fill each halfway full with the mixture. Don’t be tempted to overfill them as they will turn into a mess instead of a neatly contained cupcake.
4. Bake for 15 mins, or until the cakes are well risen and spring back to the touch. Remove to a wire rack and leave to cool completely.
5. To make the butter icing, place the butter, icing sugar and cocoa, along with 2 tbsp water, in a food processor with a whisk attachment, or into a large bowl (be prepared to use lots of elbow grease if you don’t have the asset of electric beaters). Whisk for 5 – 10 mins (the longer, the better) to give the icing lots of volume. It will become deliciously light and glossy.
6. Generously spread the icing on to the cupcakes with a palette knife. Decorate with white chocolate buttons, then serve.

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