Cupcake method

1. Beat eggs, water, oil and vanilla essence until fluffy. Add the dry ingredients and beat for a further 4 minutes.
2. Scoop into paper cups and bake for 20 minutes at 170 degrees.

Chocolate butter icing method

1. In a bowl, add softened butter and vanilla essence to the mixing bowl and mix until completely combined.
2. In a separate bowl, mix dry ingredients (cocoa powder and powdered icing sugar replacer)
3. Add the cocoa & sugar to the wet mix and beat on low until it is incorporated. Then move the mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the Icing may appear dry.
4. Add milk a little bit at a time until the icing is the proper consistency.

Any left over icing can be frozen.