Chocolate cupcakes recipe

• 70 g (2.5oz) butter, softened
• 125 g (4.4oz) caster (superfine) sugar
• 1 large egg
• 25 g (0.9oz) self-raising flour
• 85 g (3oz) plain (all-purpose) flour
• 0.5 tsp bicarbonate of soda (baking soda)
• 40 g (1.4oz) cocoa powder
• 80 ml (2.8fl oz) milk
• 1.5 tsp malt vinegar (alegar)

1. Preheat the oven to 180C/160C fan/Gas 4 and line a cupcake tray with cupcake cases.
2. Combine the vinegar and milk in a jug and set to one side.
3. Cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one by one until fully incorporated.
5. Add a spoonful of flour at any sign of the mixture curdling.
6. Add the remainder of the flours, cocoa, soda and the milk/vinegar mixture and beat well.
7. Fill the cupcake cases two-thirds full.
8. Bake in the oven for 18-20 minutes until they are springy to the touch.
9. Cool the cupcakes in the tray for five minutes before removing and allowing to cool completely on a wire rack.

butter, caster, egg, flour, flour, bicarbonate, cocoa, milk, malt

Taken from www.lovefood.com/guide/recipes/15717/chocolate-cupcakes-recipe (may not work)