Vanilla cupcakes with Chocolate Sauce

  • 150 g softened unsalted butter
  • 1/2 cup caster sugar 
  • 3 eggs
  • 1 cup very full self-raising flour
  • 1 tsp vanilla extract 
  • a pinch of salt

Chocolate Frost for 8 or 12 cups(I normally make frost for only 8 cups because some prefer no frost.)
  • 50 or 100 g dark chocolate
  • 25 or 50 g butter
  • 1 or 2 tbsp milk
  • 1 or 2 tbsp icing sugar

  • Grease a 12-hole muffin tray or line with cake cases 
  • Cream together the butter and sugar until pale and fluffy. Add the eggs, one by one 
  • Add vanilla extract
  • Fold in sifted flour and salt.  mix well 
  • Spoon the mixture into the muffin cases 
  • Bake in the oven at 180c until cooked through and golden, about 18-20 minutes. 
  • Turn out onto a rack to cool. 

For the frost 
  • Melt chocolate, butter, milk and icing sugar in a bowl over boiling water.
  • Stir continuously until mix well and in the right texture.  If it's too liquid, add bits of chocolate, and icing sugar.
  • Leave to cool (I put it in a fridge for 10 minutes after it's cool down to get spreadable texture.)
  • Spoon frost onto the cakes. 
  • Leave to set before decorating with strawberries.