INGREADIENT

• 175 g butter
• 175 g caster sugar
• 2 large egg beaten
• 1/4 cup canola oil
• 175 g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp chocolate essence
• 1 tbs cocoa
• 115 g butter softened
• 175 g icing sugar
• 50 g cocoa

Direction

1. Soften butter in microwave for approximately 50 seconds.
2. Using an electric beater, beat caster sugar and butter until creamy.
3. Add egg gradually, then add the oil and essence and beat.
4. Sift flour and cocoa with the bicarb soda and baking powder.
5. Combine flour mixture with wet ingredients.
6. Grease muffin tin or muffin patty papers.
7. Fill to halfway point with mixture.
8. Bake at 170C for approximately 25 minutes until cup cakes have risen and spring back when cooked. Test with a skewer.
9. Place onto a cake rack to cool.
10. Combine icing ingredients.
11. Spread icing with a knife or a piping bag with a large star nozzle and decorate.