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Export 6 ingredients for grocery delivery
Step 1
Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line a cupcake tin with brown cupcake liners.
Step 2
Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to alarge mixing bowl. Mix on low speed with a hand mixer until combined.
Step 3
Next, add the softened butter and continue mixing on low speed untilthe mixture reaches a crumbly, sand-like texture.
Step 4
Add the eggs and milk and mix again on low speed until all the dryingredients are incorporated. Scrape down the side of the bowl andmix for a final 20 seconds.
Step 5
Fill each liner just below three-quarters of the way. Using anice-cream scoop to transfer the batter to the cupcake liners makesthis a quick and easy process, and ensures each liner containsexactly the same amount of batter and that the cupcakes will bakeevenly. Bake for 40–50 minutes, or until a toothpick inserted inthe centre of a cupcake comes out clean. Allow the cupcakes to coolcompletely on a wire rack before frosting.
Step 6
These cupcakes are perfectly paired with my vanilla or chocolate flavoured buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!
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