Pom Pom Cocoa

Makes 6 Chocolate and Vanilla Cupcakes


For the Cupcakes

  • 120g unsalted butter
  • 110g caster sugar
  • 1/2 tsp vanilla essence
  • 1 large egg
  • 96g self raising flour
  • 70ml whole milk

For the Chocolate Buttercream

  • 110g unsalted butter
  • 170g icing sugar
  • 55g cocoa powder
  • 1-2 tbsp whole milk


  1. For the cupcakes, line a muffin tin with 6 muffin cases and pre-heat the oven to 180 degrees C
  2. Beat the butter and sugar with the vanilla essence until light and pale in colour
  3. With the mixer at its lowest speed, add the egg, ensuring its fully incorporated
  4. Add half of the flour, then slowly add the milk. Add the rest of the flour and gently mix until combined
  5. Scoop just over a level measure of cake batter into each case. Bake in the oven for 20 minutes
  6. Place on a cooling rack immediately and leave to cool completely before icing and decorating
  7. For the buttercream, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth
  8. Add the remaining icing sugar, cocoa powder and one tablespoon of milk and beat until cream. Beat in more milk if necessary to loosen the icing. Ice the cupcakes when they have cooled completely



Love J

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