Ingredients

Method

For the cupcakes
• 400 g sugar
• 245 g all-purpose flour, sifted
• 60 g cocoa powder
• 1½ t baking powder
• 1½ t bicarbonate of soda
• 1 t salt
• 2 free-range eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 t vanilla extract
• 1 cup water, boiling
For the icing
• 125 g butter, softened
• 55 g cocoa
• 390 g icing sugar
• 1/3 cup milk
• 1 t vanilla extract
• pomegranate seeds, for garnishing

Method

Ingredients

To make the cupcakes: Preheat the oven to 180ºC.
Line a 12-muffi n pan with baking cups. Combine the dry ingredients in a large bowl, then add the eggs, milk, oil and vanilla extract. Beat for 2 minutes on a medium speed before stirring in the boiling water until a thin batter has formed.
Pour the batter into the baking cups and bake for 10 to 12 minutes. Remove from the oven and allow to cool before icing.
To make the icing and decorate: Melt the butter and stir in the cocoa. On a medium speed, beat in the icing sugar and milk, alternating the two, until the mixture has a spreading consistency. If necessary, add more milk. Stir in the vanilla extract.
Spread the icing onto the cooled cupcakes and garnish with pomegranate seeds.