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Ingredients 

• 8 oz salted butter (preferably left at room temperature overnight / few hours)
• 8 oz sugar  (preferably caster sugar)
• 4 medium/large eggs (preferably left at room temperature overnight / few hours)
• 6 oz self raising flour
• 2 oz cocoa powder
• 1tsp baking powder

Method

1. Recite Bismillah
2. Preheat oven to 170c fan. (Ovens may vary from 170-180)
3. Beat butter & sugar till light & creamy. This may take a while & is the key to light & airy cakes. (We recommend taking out the stand mixer for this)
4. Meanwhile sift flour & cocoa in a bowl together & set aside.
5. Prepare your cupcake cases by placing them in a cupcake baking tin / tray. This will help your cakes to bake evenly.
6. Add in one egg at a time with a tbsp of the flour & cocoa to the mixture until well combined. Be careful not to over beat at this stage!
7. Then add remaining flour & cocoa & mix.
8. Finally fold in the baking powder.
9. Spoon into cupcake cases using an ice cream scoop.
10. Bake at 170c fan oven  for 15-20 mins. You will know the cake is cooked when the sides have started to release from the pan & the middle is springy to touch. Do not rely on a clean toothpick!
11. Remove from cupcake pan or tray & allow to cool, preferably on a cooling rack.
12. Frost! (see our frosting recipes)
13. Enjoy!

 Tips:

• If you think your batter looks very doughy like add a few tbsps of water.
• If you do not have a stand mixer, have all the ingredients weighed out & ready so all you are focusing on is the making the cake batter!
• If you do not have caster sugar, you can make some at home yourself! Simply blitz granulated sugar in a food processor / chopper, till the grains look like caster sugar, be careful not to blitz it too much & turn it into icing sugar!