Chocolate buttermilk cupcakes

- 120g softened butter

- 1.5c sugar

- 2 eggs

- 1tsp vanilla

- 1.5c flour

- 1/2c cocoa

- 1tsp baking soda

- 1/4tsp salt

- 1/2c buttermilk

- 1/2c water

Cream Butter and sugar with electric mixer.

Add eggs one at a time. Don't overbeat.

Add vanilla and stir.

In a separate bowl combine dry ingredients

In a separate bowl combine water and buttermilk

Alternately add dry ingredients/buttermilk mixture to the butter and sugar bowl

Pour into muffin cups, fill to about 2/3

Bake at 180deg C for 15-20 mins
Cool for 10 mins before removing from muffin tin
Let cool before icing

Well, turns out I forgot the vanilla! These still tasted good though. I'm not icing them, because I used re-usable silicone muffin cups which aren't suitable for taking these in to work for my colleagues. These are VERY light, fluffy, spongy and fragile. As soon as you pull the muffin cup away the cupcake will break so if iced I imagine will be pretty difficult to eat! 

Blueberry buttermilk pancakes

• 1 1/4 cups all-purpose flour (spooned and leveled)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted, plus more for pan
• 1 1/2 cups blueberries

-In a bowl, whisk together dry ingredients.

-In a separate bowl, whisk wet ingredients (without blueberries)

-Combine well.

-Spoon into fry pan and sprinkle blueberries (I used tinned blueberries) over the pancake

-When holes appear on the top and/or sides shrink back, flip the pancake.

-Serve with your favourite pancake topping