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1
Preheat the oven to 180c.
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2
Bring ale to the boil in a saucepan.
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3
Remove from the heat and stir in the cocoa.
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4
Leave to cool until it reaches room temperature.
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5
Sift together the flour, salt and baking soda and set aside.
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6
Cream the butter and sugar together with an electric mixture until very light and fluffy (about 5 mins).
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7
Add the egg and beat until just incorporated.
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8
Beat in the cooled ale/cocoa mixture.
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9
Add the sifted dry mixture in three parts, alternating with the buttermilk in two parts - beginning and ending with the dry and beating after each addition.
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10
Spoon the batter into a baking tray lined with cupcake cases (2/3 of the way full).
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11
Bake in preheated oven for 15 mins or until a toothpick inserted into the centre comes out clean.
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12
Cool briefly in the pans and then transfer to a wire rack until cooled completely.
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13
Frosting.
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14
Boil ale in a saucepan, remove from the heat and stir in the cocoa.
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15
Allow to cool completely - transfer to a bowl and place in the fridge if necessary.
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16
Beat the butter until smooth Add the vanilla, ale/cocoa mixture and half the icing sugar and continue to beat.
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17
Gradually add all of the sugar - beating continuously until you reach a consistency you like.
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18
Spread onto cooled cupcakes and top with shavings of Fairtrade.
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19
chocolate and Brazil nuts.
