CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM - INTERESTED YET?

The Cupcakes! The Recipe Book! HUMMINGBIRD BAKERY CHOCKIE CUPCAKES WITH CHOCOLATE BUTTERCREAM: Yes, now is definitely an appropriate time to introduce to you a recipe from the Hummingbird Bakery, a celebrity cupcake haunt in London which is delicious but probably charges inordinate rates for a cupcake (which some people are very willing to pay and I am very happy for them). But if you have a lovely friend who goes to London and buys the baking book for you, something magical happens. You can make them in your own kitchen without having to get on a train to sample the goodies! Brilliant, isn't it? I will continue to post recipes from this tiny book of splendour, if when I make them they continue to be as good. Which I don't doubt that they will be. RECIPE: Warning: This recipe is for a food processor, but it is equally delicious if you make it by hand, just cream your butter and sugar, add the wet ingredients and the dry ingredients and beat like you would usually. 1. Preheat the oven to 170 degrees. Basically, just make sure your oven is hot enough to cook the cakes, that would be a good starting point. If you know, like me, you have to reduce the heat of your oven by a number of degrees do so. 2. Put 100g plain flour, 2 and a half tablespoons cocoa powder, 1 and a half teaspoons of baking powder, 140g caster sugar, a pinch of salt and 40g  butter in a food processor and beat until you get a sandy consistency and everything is combined. (You don't want to beat it to death, but you don't want big lumps and stuff in it). 3. Whisk an egg, 120ml milk and a couple of drops of vanilla essence together in a bowl then pour HALF into the food processor and beat to get rid of lumps. Turn the processor down and and pour in the rest of the milk mixture and mix until smooth, but don't overmix. 4. Spoon into paper cases of your choice, until two thirds full and bake for 20-25 mins, until the cake bounces back when you touch it and a skewer comes out clean. Cool on a wire rack. 5. To make the icing: (also by processor, but easily done by hand if you follow the usual methods) - Beat 300g icing sugar (sifted), 40g cocoa powder (sifted) and 100g butter in the processor until the mixture comes together and is well mixed. 6. Turn the processor down and add 3 tablespoons of milk a little at a time. When it is all incorporated, turn up to high speed and beat until fluffy, light, creamy and looks like it belongs on top of a cup cake. When the cakes are cool, because otherwise you'll get a melty, soaky, slidey mess and a bad mood, spread, pipe or top your cakes with the buttercream and dazzling extras: sprinkles, dragees, silver balls or anything you can find in the house. Scoff or save. KITCHEN SONG OF THE DAY: Daydream Believer, Monkees http://www.youtube.com/watch?v=okQe_lmM8OI