Microwave Cupcakes with Chocolate Frosting

Ingredients:

50g (1/4 cup) butter
140g (1 cup) plain flour
3 tsp cocoa powder
90g (3/4 cup) icing sugar
1/4 tsp baking powder
pinch of baking soda
250ml (1 cup) milk
3 tsp vegetable oil

For the Frosting:
50g (1/4 cup) butter
60g (1/2 cup) icing sugar
1 1/2 tsp cocoa powder

Method:

For the Cupcakes: Melt the butter either in a heavy-based saucepan over low heat or in a microwave-safe bowl. Take off the heat and set aside to cool.

In a separate bowl sift together the flour, baking powder, baking soda, cocoa powder and icing sugar. Once the butter has cooled slowly work into the flour mix and beat well to combine. The butter thickens the mixture quite rapidly, so add the milk to thin it down to a batter. Finally beat in the oil (you should end up with a pouring consistency batter).

Line the wells of microwave-safe muffin tins (ie silicone ones) with mini cupcake cases. Spoon in the batter, filling no more than 3/4 full then place in your microwave and cook on full power for about 1 minutes or until cooked through and well risen (a toothpick inserted into the centre should emerge cleanly). Allow to cool completely before frosting.

For the frosting: Beat the butter in a bowl until smooth and fluffy then add the cocoa powder and icing sugar and continue beating for about 10 minutes. Spoon the resultant buttercream into a piping bag fitted with large nozzle. Pipe a swirl on top of the cupcakes and serve.

Note that this eggless batter can also be baked as a traditional cupcake. To do this, prepare the cupcakes as above, but instead of placing in your microwave transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 15 minutes, or until a toothpick inserted into the centre emerges cleanly. Allow to cool in the tin (make certain this is safe for the oven) for 10 minutes before transferring to a wire rack to cool completely. Decorate once the cupcakes are cold.