Chocolate Freckle Cup Cakes

Ingredients

• 125g butter, softened
• 1/2 cup caster sugar
• 1 1/4 cups self-raising flour
• 1 teaspoon baking powder
• 1/4 cup cocoa powder
• 1 cup buttermilk
• 2 eggs, lightly beaten

• Icing

• 65g cream cheese, softened
• 3/4 cup icing sugar mixture
• 2 tablespoons cocoa powder
• 1 tablespoon hot water
• 12 chocolate freckles, or similar, to decorate

Method

1. Preheat oven to 180°C. Using 2 paper muffin cases per muffin, line a 12-hole, 1/3-cup capacity muffin pan.
2. Using an electric mixer, cream butter and sugar until pale. Sift flour, baking powder and cocoa over butter mixture. Stir to combine. Add buttermilk and egg. Beat on medium speed until smooth.
3. Spoon 1/3 cup of mixture into each paper case. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pan for 10 minutes. Lift onto a wire rack to cool. Remove outer paper case.
4. Make icing: Using an electric mixer, beat cream cheese, icing mixture and cocoa until well combined. Add hot water and beat until smooth. Spread icing over cupcakes. Decorate with freckles.

Notes

• 
  To freeze: Place, in a single layer, in an airtight container. Seal and freeze for up to 3 weeks. Transfer frozen cupcake to a snap-lock bag and place in lunch box. Cupcake will be thawed and ready to eat by recess.