This recipe also came from the latest issue of Foodtown magazine (Oct/Nov 2011) – I would recommend getting your hands on a copy, it is packed full of awesome cake recipes (which I plan on working my way through) as well as lots of other meal recipes and ideas.
100 grams butter (softened)
¾ cup packed brown sugar
2 large eggs (beaten)
1 cup plain flour
½ teaspoon baking soda
¼ cup cocoa
½ cup sour cream
150 grams butter (softened)
2 cups Chelsea pink berry icing sugar
2-3 tablespoons hot water
Berry lollies to decorate
Preheat your oven to 170°C (fan bake). Line a 12 hole muffin pan with cupcake cases.
In a large electric mixing bowl , beat together the butter, brown sugar and eggs for 2-3 minutes until creamy.
Sift the flour, baking soda and cocoa into the wet mix, folding the two together lightly before adding the sour cream. Beat the mix for 2-3 minutes until smooth and fluffy.
Spoon the mixture into cupcake cases.
Bake in a pre-heated oven for 15-20 minutes until the cupcakes are puffed up and spongy to the touch. Remove from the oven and set aside to cool.
To make the buttercream, beat butter until smooth and pale. Gradually add the berry icing sugar half a cup at a time with enough hot water to keep the mixture creamy, beating the mix well between each addition.
** I found the the berry icing wasn’t as “pink” as I expected it would be, because of the pale yellow colour of the butter it was more peach than pink so I added a small drop of pink food colouring – I tested the icing sugar by adding water to it and rest assured it was a lovely pink colour.
When the cupcakes have cooled completely pipe or spoon on butter cream and top with a berry lolly.
I think mine resembled what was in the magazine pretty well, but you can judge for yourself by taking a look at the photo below. The cupcakes themselves were very nice. Give them a go and enjoy!