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about one cup (one hundred and sixtyg) pure icing sugar (Recipes by ingridients sugar) about one tbsp cocoa powder about two tbsp water Preheat oven to one hundred and eighty°C/one hundred and sixty°C fan-forced. Allergy-friendly Chocolate Cupcakes. Line two about twelve-hole (¹/³-cup/eightyml) muffin pans with paper cases. Allergy-friendly Chocolate Cupcakes. Beat butter (Recipes by ingridients butter) in a large bowl with electric mixer until pale. Allergy-friendly Chocolate Cupcakes. Beat sifted, flour (Recipes by ingridients flour) cocoa and one quarter cup of the caster sugar (Recipes by ingridients sugar) alternately with milk into, butter (Recipes by ingridients butter) in two batches, until combined. Beat eggs and egg (Recipes by ingridients egg) whites in a small bowl with an electric mixer until thick and creamy. Gradually add remaining caster, sugar (Recipes by ingridients sugar) one tablespoon at a time, beating until sugar (Recipes by ingridients sugar) dissolves between additions. Gradually beat egg (Recipes by ingridients egg) mixture into flour (Recipes by ingridients flour) mixture until combined. Drop about two about one/about two tablespoons mixture into each paper case. Bake cakes about about twenty minutes. Allergy-friendly Chocolate Cupcakes. Turn, top-side-up, onto wire rack to cool. Meanwhile, make chocolate icing. Allergy-friendly Chocolate Cupcakes. Spread cold cakes with chocolate icing. TIP TO MAKE CHOCOLATE ICING: Sift sugar (Recipes by ingridients sugar) and cocoa into a small bowl, then stir in water. .
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