I can`t make cupcakes for Valentines day without making some with chocolate.
Vanilla cupcakes with milk chocolate frosting
12 muffins
1 cup all-purpose
2/3 cup + 1 tbsp granulated sugar
1 ½ tsp baking powder
a pinch of salt
1.4 oz unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 tsp vanilla extract
Preheat the oven to 180°C. Line a 12/24 mini non- stick muffins tin with paper cups.
Put flour, sugar, baking powder, salt and butter in a electric mixer with a paddle attachment.
Beat on slow speed until you get a sandy/crumby consistency and everything is combined.
Whisk the egg, vanilla extract and milk together in a separate bowl for a few seconds, then pour into the flour
mixture and continue beating until just incorporated.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake for 18-20 minutes, until light golden
and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Frosting
5 oz milk chocolate
3 tbsp milk
3 oz butter, softened
4 1/2 oz icing sugar
Put chocolate, milk and butter in a heathproof bowl
over simmering water, until melted. Stir and remove
from the heat. Leave to cool slightly.
Sift icing sugar into the chocolate mixture and beat until smooth.
Allow to cool and beat again until smooth texture.
Pipe frosting onto the cupcakes.
12 muffins
1 cup all-purpose
2/3 cup + 1 tbsp granulated sugar
1 ½ tsp baking powder
a pinch of salt
1.4 oz unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 tsp vanilla extract
Preheat the oven to 180°C. Line a 12/24 mini non- stick muffins tin with paper cups.
Put flour, sugar, baking powder, salt and butter in a electric mixer with a paddle attachment.
Beat on slow speed until you get a sandy/crumby consistency and everything is combined.
Whisk the egg, vanilla extract and milk together in a separate bowl for a few seconds, then pour into the flour
mixture and continue beating until just incorporated.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake for 18-20 minutes, until light golden
and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Frosting
5 oz milk chocolate
3 tbsp milk
3 oz butter, softened
4 1/2 oz icing sugar
Put chocolate, milk and butter in a heathproof bowl
over simmering water, until melted. Stir and remove
from the heat. Leave to cool slightly.
Sift icing sugar into the chocolate mixture and beat until smooth.
Allow to cool and beat again until smooth texture.
Pipe frosting onto the cupcakes.
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