Ingredients for chocolate butterfly cupcakes (Makes 6)
150 grams self-raising flour
30 grams cocoa powder
100 grams butter
30 ml vegetable oil
100 grams sugar
6 tablespoons buttermilk
half teaspoon baking powder
1 large egg
To decorate the chocolate butterfly cupcakes
Method Chocolate Butterfly Cupcakes
Pre-heat oven to 180 Celsius, prepare a cupcake tray with cupcake cases and put to one side.
Put the oil, butter and sugar in a bowl and whisk together.
Add in the egg and whisk
Sift the flour, cocoa powder and baking powder into the bowl
Add the buttermilk and mix until smooth
Divide the mixture into the cupcake tray
Bake in the oven for about 15-18 minutes. Test with a toothpick after 15 minutes. If it comes out clean they are ready. Remove them from the oven, leave in the tray for 5-10 minutes. Remove and put on a cooling rack to cool completely
While the cupcakes are cooling make half of this chocolate buttercream which you will use to decorate the cupcakes.
Depending on how you pipe you may need more icing. If you do, just make more.
When the cakes have cooled, cut off the tops and then cut them in half.
Pipe buttercream on the cupcakes and place the two cut pieces on top in a wing shape.
You can dust with icing sugar (optional)