Chocolate Freckle Cakes
125g butter, softened
1/2 cup caster sugar
1 1/4 cups self raising flour
1 tsp baking powder
1/4 cup cocoa powder
1 cup buttermilk
2 eggs, lightly beaten
Icing:
65g cream cheese
3/4 cup icing sugar
2 tbsp cocoa powder
1 tbsp hot water
12 chocolate freckles, or similar, to decorate
# Preheat oven to 180C. Using 2 paper muffin cases per muffin, line a 12 hole, 1/3 cup capacity muffin tray.
# Using an electric mixer, cream butter and sugar until pale. Sift flour, baking powder and cocoa over mixture. Stir to combine. Add buttermilk and egg. Beat on medium speed until smooth.
# Spoon 1/3 cup mixture into each paper case. Bake for 15 – 20 minutes or until a skewer inserted comes out clean. Stand cakes in pan for 10 minutes. Lift onto a wire rack to cool. Remove outer cases.
Icing:
Using an electric mixer beat cream cheese, icing mixture and cocoa until well combined. Add hot water and beat until smooth. Spread icing over cupcakes and decorate.
To freeze:
Place in a single layer in an airtight container. Seal and freeze for up to 3 weeks.
Note:
You can substitute the buttermilk for regular milk, but the buttermilk gives the cupcakes a much moister, fluffier and creamier result.
Idea:
Before placing into the container wrap each one individually in cling wrap. Then the kids can take one out of the freezer in the morning and pop it into their lunchbox. It will be thawed by recess.