Butter or Margarine
For the Chocolate Icing
2 teasp Cocoa
approx 1 tbsp
1. Heat the oven to 190C, 375F, Gas mark 5 and
place 10 paper fairy cake cases evenly on a baking tray.
Place all the cupcake ingredients in a large mixing bowl and beat with an
electric beater or a wooden
spoon until well blended. The
mixture should be soft enough to drop easily from
the spoon when tapped.
Place a heaped teaspoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the
cupcakes are well-risen and firm
to the touch.
Remove the cupcakes from the oven and cool on a wire rack.
5. Once cold,
sift the icing sugar and cocoa powder into a mixing bowl, add the water and mix
until smooth. The mixture should be thick enough to coat the back of a spoon but
not too runny.
6. Place a
teaspoon of the chocolate icing on the top of each chocolate cupcake and smooth
with the back of the spoon. Put aside to set for at least 20 minutes before