cupcake with chocolate icing

Serves 18 

3 tbsp soft margarine 

115g/ 4 oz brown sugar 

2 large eggs 

115g/ 4 oz plain flour

1/2 tsp baking soda

25/1oz cocoa powder 

125 ml/ 4 fl oz soured cream


Icing

125g/ 4 1/2 oz plain chocolate

2 tbsp caster sugar

150 ml/ 5 fl oz soured cream

chocolate curls ( optional ) 

100g/ 3 1/2oz plain chocolate


1: Put 18 paper baking cases in a muffin tin, or put 18 double-layer paper cases on a baking sheet.

2: Put the margarine, sugar, eggs, flour, baking soda and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth. Using a metal spoon, fold in the soured cream. Spoon the batter into the paper cases.

3: Bake the cupcakes in a preheated oven, 180 °C/ 350 °F/ Gas Mark 4, For 20 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool. 

4: To make the icing, break the chocolate into a heatproof bowl. Set the bowl over a pan of gently simmering water and heat until melted, stirring occasionally. 

5: Remove from the heat and cool slightly, then whisk in the sugar and soured cream until combined. Spread the icing over the tops of the cupcakes and allow to set in the refrigerator before serving. If liked, serve decorated with chocolate curls made by shaving plain chocolate with a potato peeler.

:)