The recipe I used for my  cupcakes:



750ml Cake flour
20ml Baking powder
5ml Salt
250g Butter
375ml Sugar
3 Large eggs
10ml Vanilla essence
375ml Milk
Pink food colouring
Pack chocolate chips

Chocolate icing:

125g Butter
1.25kg Icing sugar
30ml Vanilla essence
15 ml Almond essence
Green food colouring



  1. Preheat the oven to 180 degrees Celsius and line a muffin pan with paper liners.
  2. Sift the flour, baking powder and salt.
  3. Using an electric mixer beat the margarine and sugar until light and fluffy.
  4. Add each egg one at a time ensuring that it is well mixed before adding the next one.
  5. Add the vanilla essence to the egg mixture and mix.
  6. Fold the milk and egg mixture into the flour mixture.
  7. Add pink food colouring and chocolate chips to the mixture and mix.
  8. Using an ice-cream scoop to ensure consistency, scoop out dollops of batter to about 3/4 of the way up the cupcake liner. Bake for 10- 15 minutes until well risen and springy to the touch.
To make the icing
  1. Beat all of the above ingredients together using an electric mixer until light and fluffy.
  2. Decorate your cooled cupcakes with a swirl of frosting and a pretty decoration of your choice.

Published by Nadia Hoffmann