Cream the butter & sugar well until light and fluffy.
Gradually beat in the eggs. Fold in the flour, cocoa & baking powder sieved together.
Turn into paper cases in muffin moulds. Bake at 180 degrees centigrade for 10-15 minutes or until the cakes have risen well and firm to touch.
Remove from oven and cool.
For the Icing:
Whip the whites until frothy. Squeeze in lemon juice and gradually beat in icing sugar.
Add enough sugar to give a coating consistency. Ice the cup cakes with the icing & leave to set.
Decorate with festive sweets & decorations.
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Key Ingredients: Butter, castor sugar, egg, all purpose flour, cocoa, baking powder, lemon juice, icing sugar