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Basic Vanilla and Chocolate Cupcakes
Crumbed Chicken with Green Mayonnaise is a modern British recipe for a classic basic cupcake recipe that can be made into both vanilla and chocolate cupcakes from the same basic batter and which are served topped with a buttercream icing. The full recipe is presented here and I hope you enjoy this classic British version of: Basic Vanilla and Chocolate Cupcakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
Basic Vanilla and Chocolate Cupcakes: Classic British recipe for a basic cupcake batter that can be made into both vanilla and chocolate cupcakes, both decorated with vanilla buttercream icing.
Ingredients:
For the Cupcakes:
125g butter, softened
15g soft light brown sugar
2 eggs
150g self-raising flour
3 tbsp milk
1 tsp vanilla extract
50g dark chocolate, melted
For the Topping:
250g unsalted butter, softened
200g icing sugar
1/2 tsp vanilla extract
Method:
Cream together the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Mix in the flour and milk then divide the batter between two bowls. Beat the vanilla extract into the first bowl then mix the chocolate into the second bowl.
Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases then spoon the vanilla the cake batter into 6 and the chocolate batter into the other 6, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 15 and 20 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the buttercream icing, beat together the butter, icing sugar and vanilla extract in a bowl until pale and creamy. Spoon into a piping bag fitted with a wide star-shaped nozzle then pipe on top of the cupcakes.
