Chocolate Cupcakes

To make these cupcakes, I used White Wings chocolate Cupcakes Mix.

White Wings Chocolate Cupcakes Mix

Cupcakes 

• 60g of butter (or margarine)
• 2 eggs 
• 25ml milk

Icing 

• 60g butter (or margarine) 
• 15ml milk 

Preheat to 180C for a conventional oven or 160C for fan-forced. Line a cupcake tray with the cup cake cases provided, you can also use a muffin tray. 

Next place the cupcake mix into a small bowl along with, the 2 eggs, 25ml of milk and 60g of butter (or margarine). Using an electric mixer beat the ingredients on low speed for 30 seconds, until they have all combined. Increase the speed to medium and mix for approximately 3 minutes, scraping down the sides of the bowl occasionally. 

Spoon the mixture evenly into the prepared tray of cupcake cases. Bake the cupcakes for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Once baked leave them to stand in the muffin/ cupcake tray for 5 minutes, before placing them onto a wire rack to cool completely.

To make the chocolate icing, place the frosting mix, 60g of butter and 15ml of milk into a small mixing bowl. Use an electric mixer to beat the mix on low speed for 30 seconds, until the ingredients are combined. Increase the speed to high and mix for approximately 3 minutes, remembering to scrape down the sides occasionally. Spread or pipe the icing over the cake any way you chose. I decided to just spread it over the the top, using a knife.