This recipe is very light and not too sweet. It’s perfect for cupcakes with fancy icing and decoration or for fairy cakes. The recipe was given to me by my friend Leonie, who makes it with gluten-free flour.
1 cup SR flour
2 tablespoons cocoa
3/4 cup sugar I use castor sugar
3 tablespoons butter I always use unsalted
Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.
Sift flour and cocoa into a mixing bowl. Stir in the sugar.
Melt butter and pour into a measuring cup. Let the butter cool a little before proceeding. Add the eggs to the cup and then add enough milk to make 1 cup.
Pour over the dry ingredients and beat for 4 minutes.
Spoon mixture into patty cases/cupcake tin and bake in a moderate oven I use 180/350 for 15 minutes, or until a skewer comes out clean.