FOR THE CHOCOLATE BUTTER ICING
Preheat the oven to 170°C. Line 2 muffin trays with cupcake holders.
In a mixing bowl, sift together the cake flour, SWEETLY Baking Sugar Substitute, NOMU Cocoa Powder, baking powder and salt. Mix until combined.
Using a stand mixer, beat the eggs on high speed until very pale and creamy.
Slowly add the melted butter, warm milk and warm water and beat until combined.
Add the dry ingredients to the egg mixture and mix slowly until well combined.
Fill the cupcake holders ¾ full and place the trays in the center of the oven. Bake for 20 – 25 minutes or until cooked when tested with a skewer.
Leave to cool in the trays for 5 minutes, then remove and leave to cool completely on wire racks before icing.
To Prepare the Chocolate Butter Icing
In a stand mixer, whisk the softened butter for 2-3 minutes until very pale and creamy. Scrape down the sides of the bowl as necessary.
Sieve together the SWEETLY Baking Sugar Substitute and NOMU Cocoa Powder and add to the butter.
Whisk for 1 minute on medium speed, adding the hot milk 1 tablespoon at a time. Whisk on high speed for 2-4 minutes until smooth, soft and creamy. Spread or pipe the icing onto the cooled cupcakes.
© SWEETLY | A brand new South African food innovation by NOMU