Vanilla favoured cupcakes with vanilla frosting and chocolate chips, decorated with edible stars and glitter
Beat together the caster sugar and 125g of the butter (melted), sift the flour along with the baking powder and add half to the butter and sugar mixture along with one egg and beat. Then add the rest of the flour and the final egg, beating all together.
After this, add 2tbsp of the milk, 1tbsp of the vanilla essence and the chocolate drops (NB coat the chocolate drops in flour before adding, so that they don’t sink to the bottom of the cupcakes) and stir it all in.
Once all combined, spoon the mixture into 12 cupcake cases and bake for about 20 minutes at 180 degrees Celsius, until risen and golden. Once taken out of the oven, transfer the cakes to a cooling rack as soon as possible.
Whilst the cupcakes are cooling, place the remaining 60g of butter in either a kitchen aid with whisk attachment fitted, or in a bowl and whisk with an electric whisk for about 5 minutes, until light and fluffy, then add the icing sugar and whisk for another minute or two before adding the remaining 2tbsp of milk and remaining 1tbsp vanilla extract and whisk for about another 5 minutes until white in colour and stiff. This can now be put into a piping tube (I used a star nozzle) and piped onto the cupcakes when cool. Finish with a sprinkling of edible glitter on top for a final touch!
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 155 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 122mg||38 %|
|Sodium 271.8mg||9 %|
|Potassium 76.6mg||2 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 22.9g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 260
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