Chocolate and vanilla cupcake - recipe

Chocolate and vanilla cupcake

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For the buttercream frosting

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  1. 1

    Pre-heat oven 170°C (fan oven 150°C, 325°F, gas mark 3). Line two muffins tins with paper cases.

  2. 2

    Place the flour, sugar, cocoa and chocolate chips into a large bowl. Add the oil, crème fraîche and eggs. Beat together until smooth and slightly fudgey.

    For this step you'll need:

    • 200g Self-raising white flour
    • 200g Unrefined light muscovado sugar
    • 6 tbsp Cocoa powder
    • 3 tbsp Dark chocolate chips
    • 150ml Sunflower oil
    • 100ml Crème fraîche
    • 2 Egg(s) (free range)
  3. 3

    Fill the cases 3/4 full and bake the cakes for 20 mins until well risen.

  4. 4

    For the butter icing, in the bowl beat the butter with a wooden spoon or an electric whisk until light and fluffy. Gradually mix in the icing sugar until smooth and creamy. Add the vanilla extract and sufficient milk to give a fairly firm spreading consistency. Pipe or spoon onto your cupcakes and serve.

    For this step you'll need:

    • 100g Butter (unsalted) softened
    • 200g Icing sugar
    • 1tsp Milk (whole)
    • ½tsp Vanilla extract

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