Cupcake ingredients (makes 12):
175g Self Raising Flour
150g Margarine
150g Castor Sugar
3 eggs
25g Cocoa Powder
Buttercream Icing ingredients:
250g Margarine
500g Icing Sugar
3 drops of vanilla extract
Topping: Broken up oreo biscuits
- Firstly, preheat the oven to 180C and put 12 cake cases in a cake tray
- Soften the margarine and mix with the castor sugar
- Gradually add sifted self raising flour, sifted cocoa powder and eggs
- Make sure the mixture is fully folded and mixed well, then share the mixture between the cake cases.
- Put in the oven for 15-20 minutes, check regularly, to make sure they are fully cooked pierce a cake with a knife, if it comes out with mixture on they need to stay in the oven slightly longer, if the knife comes out clear and steamy the cupcakes are fully cooked and are ready to take out of the oven.
- To make the buttercream icing, soften a bowl of margarine and add the sifted icing sugar and vanilla extract, fully mix together, if its stiff add a drop of milk.
- When the cupcakes have cooled down, take the cakes out of the cake cases and cut them in half, so there's a bottom and a top.
- Apply the icing to the bottom half of the cake and gently press the top half of the cake on top. Then add icing on top and sprinkle the icing with broken oreo biscuits, or buy the mini oreos and stick them on top instead.