HIGH TOP CUPCAKES RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
• Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

Steps:

• Preheat oven to 325°F. Line two 12-cup muffin pan with paper linings. Set aside.
• In a bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
• In the bowl of a stand mixer, combine sugar and oil until incorporated. Add eggs, one at a time, waiting until each is fully incorporated before adding the next. Beat on medium-high until satiny, about 3 minutes. Add pumpkin and beat to combine. Add half of the dry ingredients and stir until incorporated. Add remaining dry ingredients and mix until just incorporated and no pockets of dry ingredients remain.
• Divide batter evenly among 24 cupcake liners, filling each about three-quarters full. Bake until the surface is domed and lightly golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely before making Pumpkin Frosting.
• Make Pumpkin Frosting: Beat together cream cheese and butter until completely combined, about 2 minutes. Add cinnamon, nutmeg, salt, and pumpkin, and mix on medium until there is no more separation between pumpkin and cream cheese mixture, about 2 minutes. Add powdered sugar and carefully stir mixture on low until combined. Increase speed to medium-high and beat until lightened and glossy, about 4 minutes. Spread or pipe Pumpkin Frosting onto cooled cupcakes.