Ingredients
Method
- Preheat oven to 170°C (150°C fan forced oven)
- Beat the butter and caster sugar together until soft and white. Gradually add eggs, food colouring and vanilla essence.
- Sieve the flour and cocoa powder together
- Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking care not to ‘overwork’ the mixture.
- Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).
- Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked
- When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.
Notes
Fill Patty Pans half way to get an even flat shape or fill three quarters the way up to get a dome shape.