Ingredients:
For the cupcakes:
- 110g self-raising flour
- 25g cocoa powder
- 110 g softened butter
- 110g golden caster sugar
- 2 large eggs
For the frosting:
- 100g softened butter
- 200g icing sugar
- 40g cocoa powder
- 15ml water
- sprinkles to decorate
Method:
1) Preheat oven to 180 degrees c.
2) Get the prettiest cases you can find and line a cupcake tray. This will make 12 cakes, so just the one tray will do.
3) Cream together the butter and sugar until light and fluffy.
4) Add half the flour and the cocoa and mix. When your arm feels like it might fall off from mixing too stiff a batter, add both the eggs, and then the remainder of the dry ingredients. I found this to be quite a stiff batter, so don't be alarmed if it is not runny!
5) Put in the oven for 8 minutes, and after 8 minutes swap the tray round to ensure an even rise across all the cakes. This is a top tip I learnt from the Great British Bake Off... Return to the oven for a further 8 minutes (so 16 minutes in total for anyone who is losing count). Pressing the cakes, they should spring back, or a sharp knife should come out clean from the middle of the cakes - no crumbies!
6) Leave the cakes to cool on the side whilst you crack on with the frosting.
7) Whisk the icing sugar, cocoa, water and butter all together. This is messy, so I would recommend placing a tea towel over the bowl so you don't look like a dusty ghost.
8) Once combined to a thick frosting, take a spoon and place a generous dollop on each cupcake, and smooth off with the back of the spoon.
9) Sprinkle liberally with the most garish sprinkles you can find. I went for pink glittery ones.
10) Arrange on a gorgeous cake stand and watch them be devoured.