A yummy recipe

Chocolate Cupcakes 

(This recipe makes 32 singular cupcakes; however if you follow the decorating steps you will be left with 16 cupcakes)

Ingredients: 

Flour - 280g

Caster sugar - 400g 

Cocoa powder - 80g 

Baking powder - 2 teaspoons 

Salt - 1 teaspoon 

2 eggs 

Milk - 225ml 

Lemon 

Oil -225ml

Vanilla extract 

Boiling water - 225ml 

Butter - 340g 

Icing sugar - 560g

Glacier cherries 

Equipment: 

Measuring jug 

Large mixing bowl 

Scales 

Wooden spoon 

3x Metal spoons 

Cupcake cases 

Baking tray

Measuring spoons 

Knife 

Sieve 

Kettle 

Large glass 

Piping bag 

1. Firstly measure out 225ml of milk with a measuring jug and pour it into a glass. 

2. Secondly cut your lemon in half and add one squeeze to your milk. Making sure not to drop in any pips. Leave it to sit for half an hour. 

3. Whilst your milk is waiting you can measure out your other ingredients with your scales and measuring spoons. 

4. After half an hour preheat your oven to 140 degrees celsius. 

5. Then add your flour, sugar and cocoa powder to a bowl (making sure to sieve both the flour and cocoa powder) and mix together using your wooden spoon. 

6. Next add in your baking powder and salt, stir again. 

7. Once your dry ingredients have been incorporated add 2 eggs to the mixture along with the milk and oil. Plus add in 1 1/2 teaspoons of vanilla extract. 

8. Combine the wet and dry ingredients to create a thick mixture. 

9. After all the ingredients have been incorporated boil the kettle and add   225ml of hot water to the rest of the      mixture. Make sure to stir quickly so                      the eggs do not cook. 

10. Place your cupcake cases on your baking tray (this recipe should make 32 singular cupcakes). 

11. Using one metal spoon to scoop some of the mixture and the another to catch any falling mixture place 2 large spoonfuls of mixture into each case. 

12. Once all of your cases are full place the tray in the oven for 20-25 minutes. You will know the cakes are done if when you poke a knife inside, it comes out clean. 

13. Whilst the cakes are baking you can make a start on your icing. First measure out your butter and icing sugar. 

14. Add your butter to a large bowl and mix vigorously to soften it. 

15. Once your butter is soft begin to add in the icing sugar in small quantities. Mixing throughly before adding the next load. 

16. After your icing fully incorporated it should be light and airy. To finish add in 1 teaspoon of vanilla and stir again. 

17. Put all of your icing into a piping bag and place this in the fridge until your cakes are baked and cool. 

18. Remove the cakes from the oven, leaving them too cool down for at least 1 hour. 

19. Take one of your cakes and pipe a layer of icing on top of it. 

20. Next remove another cake from its case and place this on top of the other cake. 

21. Pipe a small dot of icing to the top of the cake in order to secure your 2 cherries.  

22. Finally use a sieve to lightly dust some icing sugar over the top of the cake.