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Choc-vanilla cup cakes
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Irresistible cupcakes with a swirl of chocolate and vanilla.
Ingredients:
  • 125g unsalted butter, softened
  • 4.40 gm vanilla extract
  • 161.25 gm caster sugar
  • 84.98 gm milk
  • 225.00 gm self-raising flour
  • 20.00 gm cocoa powder, sifted
  • 80g Baking Dark Chocolate Melts
  • pink sprinkles, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced, and prepare a 12-hole muffin pan by lining it with paper cases.
  • Combine butter, vanilla, sugar, eggs, milk, and flour in a bowl. Beat with an electric mixer on low speed until blended, then increase to high speed. Beat for 2 to 3 minutes until mixture turns pale.
  • Fill each muffin hole with 1 1/2 tablespoons of mixture, then mix cocoa into the remaining batter. Gently swirl the cocoa mixture into the muffin holes using a skewer. Bake for 20-25 minutes until a skewer comes out clean. Let them sit in the pan for 5 minutes before transferring to a wire rack to cool.
  • In a microwave-safe bowl, heat the chocolate melts in the microwave, stirring every minute until smooth. Spoon 2 teaspoons of chocolate onto each cake and add sprinkles. Allow them to set at room temperature before serving.

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