Cake Ingredients:
1 cup flour
2 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking powder
4 egg yolks
1 cup castor sugar
1/2 cup oil
1/2 cup boiling water
1 teaspoon vanilla essence
4 egg whites
1 teaspoon baking powder
Method:
1.Sift together the flour, cocoa, salt and 1tsp baking powder.
2. Beat the egg yolks, castor sugar, oil, boiling water and vanilla essence well.
3. Beat the egg whites and 1tsp baking powder until stiff.
4. Add the egg white mixture to the egg yolk mixture and mix.
5. Lastly add the dry ingredients in.
6. Divide evenly into cupcake tins.
Bake for +/- 30 minutes
Hazelnut Icing Ingredients
125g butter
150g hazelnut spread
60ml cocoa powder
500ml icing sugar
40ml milk
Method:
1. Cream the butter and hazelnut spread until well blended.
2. Add the icing sugar and cocoa gradually.
3. Add the milk until the icing becomes spreadable.
4. When cupcakes are cool, pipe the icing on the cupcakes.
