Ingredients
- Cake
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/8 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup hot coffee
- 1/2 cup milk
- 1 large eggs
- 1/2 teaspoon vanilla
- Frosting
- 1/2 cup milk
- 2 1/2 tablespoons all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
Preparation
Step 1
Preheat oven to 160°C.
In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
Pour cupcake pan for about 15-20 degrees. Cool in pans for about 15 minutes and then cool completely on racks.
While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy!
Tip: The cupcakes taste better chilled actually. I find that when you eat the cupcakes immediately after baking, while it is soft, almost marshmallow soft, the flavours seem to come out after its chilled in the fridge.