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Recipe

Choc-chip cupcakes

Aug 29, 2012 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Choc-chip cupcakes
  • 125 gram butter, at room temperature, chopped
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 1 3/4 cup self-raising flour, sifted
  • 2/3 cup milk
  • 3/4 cup white or milk choc chips - or combination
  • 4 cadbury top deck mini easter eggs, thinly sliced
Butter cream
  • 125 gram butter, chopped, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cup icing sugar, sifted
  • 2 tablespoon milk
  • pink food colouring

Method

Choc-chip cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper cases.
  • 2
    In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla.
  • 3
    Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Fold in choc chips. Spoon mixture into paper cases until 2/3 full.
  • 4
    Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • 5
    Meanwhile; to make butter cream; in a bowl, using an electric mixer, beat together butter and vanilla until pale and creamy. Gradually beat in half of the icing sugar, milk then remaining icing sugar. Tint with a few drops of pink food colouring.
  • 6
    Spread butter cream over each cup cake. Top with easter egg slices.

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