*Cupcakes*
*Ingredients:*
*For the cupcakes:*
- 1⅓ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups white sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 large eggs
- 1 cup milk
- 3 tbsp butter, melted
- 1¾ tsp vanilla extract
*For the pink buttercream frosting:*
- 1 cup unsalted butter, softened
- 3 cups icing sugar
- 1 tbsp heavy cream
- 1 tsp pink food colouring
- ⅛ tsp flaky sea salt, for serving
*Instructions:*
1. *Prep*: Preheat oven to 175°C. Line a 12-cup muffin tin with cupcake liners.
2. *Mix dry ingredients*: Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
3. *Mix wet ingredients*: In another bowl, whisk eggs, milk, melted butter, and vanilla. Combine with dry ingredients until just smooth.
4. *Bake*: Fill liners ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
5. *Make frosting*: Beat softened butter until creamy. Add icing sugar gradually, then beat in heavy cream and pink food colouring until fluffy.
6. *Decorate*: Pipe frosting onto cooled cupcakes. Finish with a pinch of flaky sea salt.
*Tips:*
- Don’t overmix the batter for light, tender cupcakes.
- Use gel pink food colouring for a brighter colour without thinning the frosting.
- Let cupcakes cool fully before frosting to keep it from melting.
