And a lesson on what do in a pinch when you don't have any butter. I didn't have any because I never buy butter. Or rather, never bought any until I started baking a few months back. And even now, I only buy enough for the next recipe I am going to bake. So I have none on the Saturday evening when I get a sudden impulse to try baking cupcakes. I thought I'd substitute butter with a neutral tasting vegetable oil. And I was sure I will fail. But I didn't. The cupcakes turned out to be rich, moist and splendid.
What you need to make these:
1/4 cup vegetable oil (or 60 gms butter)
60 gms caster sugar
50 gms plain flour
1 tbsp cocoa powder
1/4 tsp baking powder
This is only going to take 5 minutes, so once you are done collecting all the ingredients, switch on oven at 180C and leave to preheat. Beat together the first two (liquid) ingredients. Separately, mix together the next four dry ones and combine with the egg/oil mix. Beat everything until smooth and spoon into four cupcake moulds lined with paper.
Bake for 15 minutes, by which time the cakes would have risen. Remove the lining paper. Let cool, or don't - just eat!