I don’t even remember where this recipe comes from. I just remember it and use it!
2 cups of plain flour sifted with 1 teaspoon bicarb and pinch of salt
250g unsalted butter, softened
1 cup caster sugar*
1 cup brown sugar, lightly packed*
1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar mixed in)
4 eggs (MUST be room temperature)
(* you can reduce this to 3/4 cup of each if you like but really it works best with the original recipe.)
2 tsp vanilla essence or some other essence
1/3 cup dutch cocoa and 2 tsp instant coffee
150g melted and cooled dark chocolate and 2 tsp instant coffee
How to make:
Preheat oven to 180C/160C fan forced
Cream the softened butter and sugars together.
Gently beat in the eggs one at a time together with a teaspoon of flour with each egg (stops it curdling).
Add the flavouring.
Alternate between folding in (by hand) the flour and buttermilk in three batches each. This is a fairly mousse-like batter.
Fill cupcake cases HALF FULL ONLY. This batter rises A LOT! A half-full cupcake case will rise juuuust to the top of the case, perfect for icing.
Bake for ~20 minutes. Toothpick inserted should come out clean.
Cool on rack.
1 cup salted butter
2 cups icing sugar
2-4 tablespoons of pouring cream (not the thickened cream)
Whatever flavouring goes with your cupcakes - a splash of vanilla essence, strawberry jam, lemon juice, more melted-cooled chocolate, etc.
Cream the butter and icing sugar together. Beat in the flavouring, then the cream. More cream gives a thinner icing, start with 2 tablespoons and then add more to get the texture you want.