Vanilla Cupcakes With Chocolate Icing
Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
12
- 125grams butter, at room temperature
- 3 drops vanilla extract
- 25grams dark chocolate, shaved with a vegetable peeler (optional)
- 125grams caster sugar
- 2 large eggs
- 125grams self-raising flour, sifted
- 1teaspoons vanilla extract
- 1tablespoons milk, if necessary
- 100grams icing sugar
- 15grams cocoa powder, optional
- 100grams butter, at room temperature
Nutrition per serving
908kJ / 218Cal
908 Kilojoules or 218 Calories
10% of daily energy intake*
Protein
2.5grams
Fat
10.9grams
Carbs
26.9grams
Sugars
20.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat the oven to 190°C. Line the patty tin with parchment cupcake cases. Place the butter and sugar in a bowl, and whisk with an electric hand whisk or mixer until pale and fluffy. Beat in the eggs one at a time, adding a little of the flour after you add each one. Add the vanilla extract and then the rest of the flour, and mix until smooth and combined - the mixture should drop easily off the beaters. If it doesn’t, stir in the milk. Divide the mixture among the parchment cases using two teaspoons. Bake for 20 minutes, or until risen, golden, and firm to the touch. Transfer the cupcakes to a wire rack to cool.
Step 2 of 2
To make the icing, sift the icing sugar and cocoa powder (if using), into a bowl, add the butter and the vanilla extract, and whisk with an electric hand whisk until the mixture is light and fluffy. Ice the cupcakes, giving the top of each one a swirly design. Scatter over the chocolate shavings, if using.
Categories
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