Ingredients
- 100g Pelwatte butter
- 2/3 cup caster sugar
- 1 tsp vanilla essence
- 2 whole eggs (lightly beaten)
- 1 cup self-raising flour (sifted)
- 1/3 cup cocoa (sifted)
- 1/2 tsp bicarbonate of soda
- 1/2 cup Pelwatte milk
Chocolate butter cream icing
- 1/4 cup unsalted butter (softened)
- 1 1/4 cup icing sugar (sifted)
- 1 tbs cocoa (sifted)
- 1 tbs Pelwatte milk
Method
Preheat oven to 180°C (160°C fan-forced). Line cupcake tins with cases.
Using a mixer, cream Pelwatte butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with Pelwatte milk. Beat until just combined.
To make the chocolate butter cream:
Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in Pelwatte milk until mixture is fluffy.
Spoon mixture into liners until each case is one-third full. Bake for 15-20 minutes.