Chocolate Button Cupcakes

6oz Self Raising Flour

6oz Granulated / Castor Sugar

6oz Butter

3 Eggs

2oz Cocoa Powder

Cooking time: 15 Minutes on Gas Mark 5 / 180c

Serving: 15 Cupcakes

1. Fill 2 cupcake tins with cupcake cases and preheat the oven

2. Cream together the butter and sugar with a whisk until smooth

3. Whisk the eggs together for a few minutes in a separate bowl

4. Whisk the eggs into the creamed butter mixture until the mixture is well combined and forms a smooth consistency

5. Sieve the Flour and Cocoa Powder into the mixture

6. Fold this in slowly into the butter mixture as not too loose the air gained from the eggs (a figure of 8 motion with a wooden spoon I find is best)

7. Once it is all mixed together well, divide the mixture evenly between the cupcake cases

8. Put in the pre heated oven and bake for approx 15 minutes or until well risen

9. Remove and leave in the tin for 5-10 minutes before removing and placing on a wire cooling rack

Buttercream Icing

12oz Icing Sugar

4oz Butter

1 Tbsp Milk

2oz Cocoa Powder

1. Cream the butter until smooth

2. Add the icing sugar and crumble together with your fingers or a whisk until the mixture forms together

3. Now that the icing is smoother with a whisk, whisk together for approx 5 minutes until the mixture becomes nice and light and fluffy

4. Add the cocoa powder and milk and whisk for a further 3-5 minutes until it is well combined and light

5. Spoon a dollop of icing onto each cupcake and with a wet knife smooth out the icing making a little peak in the middle

6. Top each cupcake with a chocolate button and enjoy!