INGREDIENTS
1 ½ cups castor sugar
1 ¾ cups flour
1 ½ tsp baking powder
1 ½ tsp bicarb
½ cup cocoa powder
½ tsp salt
2 eggs
1 cup milk
½ cup oil
2 tsp vanilla essence
1 cup boiling water
METHOD
Sift together, sugar, flour, cocoa, baking powder, bicarb n salt in a large bowl.
Mix together with a spoon until combined.
In another bowl, whisk eggs lightly, add milk, oil and vanilla essence and whisk again until well combined.
Ad in flour mixture in small portions and whisk until well combined.
Lastly add boiling water and mix with wooden spoon lightly until smooth.
Consistency should be runny.
Pour into a pouring jug with a spout and fill cupcakes cases until ¾ way full
Bake in a preheated oven on 180c for 20 – 25 minutes.
Cool for 10 minutes before removing from pan.
Ice with icing of choice.
N.B… THE TRICK TO THE RECIPE IS THAT EVERYTHING SHOULD BE DONE BY HAND AND MIXED LIGHTLY