Chocolate Cupcake with vanilla butter-cream frosting

Ingredients:

For the cupcake:
All-purpose flour (Maida) - 1/2 cup
Baking Soda: 1/8 tsp or 2 pinch
Baking powder: 3/4 tsp
Cocoa powder: 1/4 cup
Salt: a pinch
Butter: 1 tbsp and 1/2 tsp (If you are using salted butter then don't but salt)
Sugar: 1/2 cup
Egg: 3/4
Vanilla Extract: 1/4 tsp
Milk: 1/4 cup

For the frosting:
Unsalted Butter : 1 cup
Sugar: 3 - 4 cups
Salt - 1/4 tsp
Vanilla Extract - 1 tbsp
Milk - 4 tbsps
For the pink colour I used the Cherry Food Colour. You can use any food colour to make colourful frosting.

Procedure;

For the cupcake:
1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake mould with butter paper.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg, beating well, then stir in the vanilla.
Tip: (When making more cupcakes and adding more eggs, add the eggs one at a time, beating well with every addition) 
5. Add the flour mixture alternately with the milk; beat well.
6. Fill the muffin cups 3/4 full.
7. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

For the frosting:
1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
4. Add any food colour of your choice.
Tip: If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

After the cupcake has cooled down, remove it from the mould. Pipe your frosting and decorate your cupcake.