Method - Cupcakes
Preheat oven to 160C (fan-forced) and line two mini muffin tins with cupcake liners.
In a large bowl, whisk together all the dry ingredients. In a small bowl, stir together the wet ingredients then make a well in the dry ingredients, pour in the wet ingredients and fold them together.
Divide the batter between 20 cupcake cases and bake for 17 minutes or until a cake tester inserted in the middle of a cake comes out clean. Transfer to a wire rack to cool completely.
Method - Icing
Meanwhile, make the icing according to the directions, adding the colouring and extract in place of the vanilla. Ice the cooled cupcakes and then dust with cocoa.
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