Sunday, 31 May 2015

Chocolate, Buttercream, Vanilla Cupcakes


110g butter

110g caster sugar 

2 free-range eggs, lightly beaten 

1 tsp vanilla extract 

110g self raising flour 

1-2 tbsp milk 

50g cocoa powder or melted chocolate

For the buttercream icing I used the ready made Betty Crocker Van brand from Tesco


Preheat the oven to 180C/Gas 4 and line a 12 hole cupcake tin with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs and stir in the vanilla extract. Fold in the flour using a wooden spoon and add a little bit of milk at a time until the mixture is a dropping consistency. Spoon the mixture evenly into all twelve paper cases until they are half full.

Bake in the oven until golden-brown on top and using a knife put it through one of the cupcakes until it comes out clean. Leave the cakes to cool, on a cooling rack, for 10 minutes before icing. 

Spoon a nob of buttercream icing on each cupcake and spread evenly using a flat knife or spatula. 

To finish off add a sprinkle of chocolate beans on each cupcake (optional)

I hope you guys have fun making my Chocolate, Buttercream, Vanilla cupcakes. Be sure to tweet me your photos, @franciscarockey so I can see how you get on!


No comments

Post a Comment

© Francisca Rockey | All rights reserved.
Blog Design Handcrafted by pipdig