Ooh so lovely and picture perfect! I haven’t uploaded a bake in such a while (plus my camera, USB blah blah is messing with me so I have to use my iPhone) I’d thought I should do more baking. Here’s a sugary treat for tea time with chocolate in it! Yaayyyy chocolate!
Makes 12 cupcakes (or 11 in my experience)
Sweety rating: High with the frosting, Medium without. (This is for the sweety lovers!)
Ingredients for cupcakes:
- 125g softened butter
- 125g caster sugar
- 125g Self-raising flour (sieved)
- 2 medium eggs (lightly beaten)
- 1 tsp vanilla extract
- 100g white chocolate chips (or chunks or pieces…the secret is that I had no chips so I just chopped chocolate)
- A dash of milk (if your mixture is too thick and really it shouldn’t be)*
Ingredients for the buttercream:
- 450g icing sugar (plus a little extra for your prefered consistency)
- 175g softened butter
- 1 tsp vanilla extract
- Bowl or electric mixer
- An oven
- Cupcake cases
- Piping bag with a large open star nozzle (but any nozzle you prefer is okay too)
- Cupcake/muffin tin that holds 12
- A spatula
- Ice-cream scooper*
- A teaspoon
- A cocktail stick
- A sweet tooth
*Optional (no pressure, just saying)
Your ingredients, I didn’t have some of the stuff like vanilla but they still tasted yummy. Preheat that oven of yours at gas mark 5/190c/375f and line that tin with your pretty cases.
Beat sugar + butter till light and fluffy. Add eggs + vanilla and mix till all combined well. Fold in sieved flour…
…then mix in chocolate chips (or chunks or pieces).
Spoon the mixture into the cases. I used a ice-cream scooper for accuracy. I wanted all my cupcakes to look the same like in the pictures you see in cake books or Pinterest.
So fill the cases 2/3 full, be carefull not to get the mixture on the sides of the case.
Once the mixture is in take your tray and carefully slam down the tray to get rid of any air bubbles trapped in the mix. We don’t want hills do we?
Once you slammed it down carefully, the mix should settle and look flat like this as if it’s all one level.
Bake for 20 mins on the middle shelf (no hills or craters) until light golden brown. Remember to poke that cocktail stick to check!
Leave to cool before putting the buttercream on.
Now for the buttercream! Mix your icing sugar, butter and vanilla together till thick, incorporated and creamy.
You’ll want it to be stiff so it can hold shape! If you scoop some on your finger and try to flick it off without ease then it’s good. Carefull though, if you choose to add more icing it will become hard to pipe! Peaky people!
See, peaky and holding shape. Now all you gotta do is put your nozzle inside your bag, fill your piping bag with icing half full (you can add more later), twist the end of the bag to stop the cream coming out and get rid of any trapped air and pipe away! Pipe outwards in gradually piping upwards the closer you get to the center. (I know a lot of info SMH).
Ta Da! Your White choc chip cupcakes with a sweet swirl! Enjoy! x