Basic Chocolate cupcakes

These chocolate cupcakes are really yum and get done fast too!! Makes 24 mini cupcakes

INGREDIENTS-
1)125 gms butter, softened (has to be softened and not melted!! i made that mistake and the butter ended up separating out...so i got really dry cupcakes the time that i melted the butter!)
2)125 gm + 1 tbsp powdered sugar
3)2 medium eggs
4)2 tbsp milk
5)100gm self raising flour
6)3 level tbsp cocoa(this can be varied to around 2.75 tbsp cocoa...3 tbsp cocoa is a bit towards the darker side. ;) )

METHOD-

1)Preheat the oven to 190 degrees.
2)Beat together the butter and sugar in a bowl,until light and fluffy..Again..make sure the mixture doesn't separate out...:P
3)Add the eggs and milk, and sift over the flour and cocoa. Beat until the mixture is smooth.Dont worry if the texture feels thick....Thats how its supposed to be!

4)Divide the mixture between paper cases and bake until the cakes have risen and are just firm to touch in the centre.(Takes approx 10-12 min).

5)Remove the cakes and transfer to wire rack to cool!

Your mini cupcakes are done!!! Ideal for picnics!! :D

Lemon Shortcake Slice

For those of you that did not know....shortcake is a "sweet biscuit".....Extremely tasty...tried it out for the first time and absolutely loved the texture of this one!! Do try it out!! :)

INGREDIENTS

For the base-

1)225g plain flour

2)100 g castor sugar

3)175g firm butter-cut into cubes

For the topping-

1)3 eggs

2)225g castor sugar

3)50 ml juice and grated rind of 3 lemons

4)40g flour

METHOD-

1)Preheat the oven to 180C. Line the base of  a baking tin with baking paper.

2)BASE- Mix the flour and sugar well.Add the butter and rub together till the mixture resembles breadcrumbs. Press the crumbs evenly on the baking tin and bake for 20-25 minutes till golden brown.

3)TOPPING-While the base is cooking, whisk together the egg and sugar  using an electric beater till the mixture is thick and pale. Stir in the lemon juice and rind and then fold in the flour. 

4)Pour the egg mixture over the base and bake for 30-40 minutes at 140C

5)Allow to cool in the tin before cutting out squares.

Recipe from-Big Book of Sweet Treats