My good friend from work asked me to make cupcakes for her sons christening and I was delighted when she did!
In the picture above the ones on the left are white chocolate and vanilla, and the ones on the left are red velvet with cream cheese icing.
White Chocolate and Vanilla
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
50g white chocolate, grated
For the buttercream icing…
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring (I chose blue)
1. Preheat the oven to 180C/350F/Gas mark 4 and line a 12 hole muffin tin with cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs one at a time and stir in the vanilla extract.
3. Add the sifted flour, and some milk until the mixture is of desired consistency. Spoon the mixture into the cases until they are half full.
4. Bake in the oven for 10-15 minutes until they are golden brown. Use a skewer to test the inside and make sure it comes out clean. Put them on a wire rack to cool for about 10 minutes. Then you can start decorating.
5. For the icing, beat the butter first in a large bowl until soft and creamy. Add half of the icing sugar and beat until you have a smooth consistency. Keep adding the icing sugar and food colouring until you get your desired texture and colour. Add the milk if necessary.
6. I used a piping bag to keep the icing tidy. You can use a spoon if you don’t have these tools.
7. I added little icing decorations that I ordered from Amazon for that little extra detail.
Red Velvet Cupcakes
I have made a red velvet cake before. You can use the recipe for my previous post but just dish the mixture into cupcake cases instead.
Double Chocolate Cupcakes
100g caster sugar
100g soft butter
75g self-raising flour
25g cocoa powder
2 medium-large eggs
100g-150g chocolate chips
1. Preheat the oven to 190C (175C fan assisted) 375F, gas mark 5. Place 12 paper cupcake cases into a cupcake tin.
2. Cream the butter and sugar together until pale and fluffy then gradually add the egg beating well all the time.
3. Gently stir in the flour, adding it bit by bit.
4. Spoon the mixture evenly into the 12 paper cases and bake for 15-20 minutes on the middle shelf of the oven.
5. Remove from the oven and let them cool on a cooling rack.
6. Decorate and enjoy!
I added chocolate icing using the same butter cream recipe but just adding
cocoa powder to the mix.