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Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60


Serves 3

  • sugar 2 cups

  • plain/all-purpose flour 2 cups

  • vegetable oil 1/2 cups

  • baking powder 1.5 tsp

  • cocoa 1 cups

  • eggs 2 nos

  • milk 1 cups

  • baking soda 1 tsp

  • salt 1 tsp

  • pure vanilla extract 2 tsp

  • boiling water 1 cups

  • vegetable shortening 1/2 cups

  • sifted icing sugar 4 cups

  • milk 2 tbsp

  • butter 1/2 cups

  • vanilla extract 1 tsp

  • food colouring few drop


  • 01

    Pre-heat oven to 180C/350F and line muffin pan with baking cups.

  • 02

    In A Large Mixer Bowl Whisk Together The Cocoa, Flour, Sugar, Baking Powder, Baking Soda And Salt.

  • 03

    Add The Wet Ingredients (Minus The Boiling Water), Eggs, Milk, Oil And Vanilla Into A Large Measuring Cup Or Small Bowl And Lightly Whisk To Combine

  • 04

    Add The Wet Ingredients To The Dry Ingredients And Mix On Medium Speed For 2 Minutes.

  • 05

    Add The Boiling Water And Beat On Low Until Combined. (The Batter Will Be Thin)

  • 06

    Fill The Baking Cups To ¾ Full And Bake Until A Toothpick Inserted In The Center Comes Out Clean

  • 07

    About 22-25 Minutes For Regular Sized Cupcakes. Mini Cupcakes Took 14 Minutes For Mine.

  • 08

    Cool Completely Before Frosting. Wilton Buttercream Frosting In A Mixer Bowl Beat The Butter And Shortening Together Until Light And Fluffy Then Add The Vanilla.

  • 09

    Reduce Speed To Low And Add Sugar One Cup At A Time, When The One Cup Is Incorporated Increase Speed To Medium.

  • 10

    Scrape Bowl And Add Another Cup Of Sugar Until It's All Gone.

  • 11

    Slowly Add The Milk And Food Colouring If Desired And Continue To Beat Until Light And Fluffy.

  • 12

    If The Icing Is Too Stiff, You Can Add A Tablespoon Of Light Corn Syrup, Some Water Or Some Milk To Thin It Down A Bit.



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