Frosted Buttermilk Cupcakes

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour, cocoa and baking soda into a mixing bowl. Stir in the sugar.

Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.

Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool.

For the icing: whisk the shortening with an electric whisk until soft. Add the vanilla.

Gradually sift in the icing sugar, whisking well. Whisk in the cream.

Spoon into a piping bag and pipe on top of the cakes.