Open to be decorated to whatever style you please, today I used a simple vanilla icing and popped half an Oreo on top.
280 g plain flour
1tbsp baking powder
pinch of salt
115 g caster sugar
250 ml milk
85 g butter (melted & cooled)
1 tbsp vanilla essence
Preheat oven to 200°C and place 12 cupcake cases into a non stick cupcake tin
Sift together flour, baking powder, cocoa and salt. Stir in the caster sugar.
Lightly beat eggs in a large bowl, and then beat in the milk, butter and vanilla.Form a well in the center of the dry ingredients and pour in liquid.
Stir gently until combined, make sure not to over mix.
Spoon the mixture into the cases (about half full) and bake in the preheated over for about 20 minutes or until a toothpick comes out clean.
Leave the cupcakes in the tin for a couple minutes and remove and leave to cool before icing.
The cupcakes should be soft and bouncy.
For a variation, you could use chocolate icing and either fresh out the oven or re heated in the microwave, serve with a scoop of vanilla ice cream and you have yourself a rich chocolate desert.
I hope you and whoever you choose to share this with enjoys the cupcakes, this recipe is very basic and adaptable, if keeping to the original vanilla recipe this also goes well with a lemon curd infusion.