Sunday, 16 February 2014

Vanilla and chocolate chip cupcakes

Makes 12 cupcakes
  • 175g margarine
  • 175g caster sugar
  • 175g self-raising flour
  • 2 teaspoons of vanilla extract
  • 3 eggs
  • handfull of dark chocolate chips

How to
1. Preheat your oven to 170°C and put the cupcake cases into your tin.

2. Add the margarine and caster sugar into a mixing bowl and stir with a wooden spoon until smooth, basically sugary margarine.

3. Add the vanilla essence and whisked eggs. This will look a bit sloppy at this point.

4. Now add the flour and mix until really smooth. Make sure you get as much air in there as possible.

5. Put a spoon full of flour into a separate bowl and add your chocolate chips. Mix them around so that all the chocolate chips are coated in flour. This helps to ensure that they don't all sink to the bottom!

6. Add the chocolate chips to the mixture and stir.

7. Pour the mixture evenly into the cupcake cases.

8. Bake for 15 minutes. Check they are ready by piercing with a skewer and if the skewer comes out clean you know they are done.

9. Place on a cooling rack and eat after about 5 minutes as they are delicious when they are still warm!

I didn't do any icing as I felt it would makes these cupcakes just too sweet.

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