Chocolate cupcakes

Get the kids to help mix the batter for these simple cakes, then enjoy on picnics or play dates.

MAKES 12 PREP 20 mins

COOK 20 mins EASY V ❄ un-iced 100g caster sugar

100g unsalted butter, softened 2 large eggs

1 tsp vanilla paste

80g self-raising flour

2 tbsp cocoa powder

½ tsp baking powder

2 tbsp milk

For the icing 75g softened butter 150g icing sugar 40g cocoa powder 2-3 tbsp milk

1 Heat the oven to 180C/160C fan/ gas 4. Line a 12-hole cupcake tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until smooth. 2 Add the flour, cocoa powder and baking powder to the bowl and mix to make a smooth batter. Fold the milk through to loosen. Divide the mixture between the cases using a spoon. Bake for 20 mins, or until a cocktail stick poked into the centre of one of the cakes in the middle row comes out clean. Leave to cool in the tin for about 5-10 mins, then transfer to a wire rack to cool completely.

3 Meanwhile, make the icing. Beat together the butter, icing sugar and cocoa powder in a bowl for 5-10 mins, until you have a smooth, creamy consistency. Add the milk to loosen if needed. Pipe or spread on top of the cooled cupcakes.

PER SERVING 255 kcals • fat 15g • saturates 9g • carbs 27g • sugars 21g • fibre 1g • protein 4g • salt 0.3g