RECIPE: Chocolate Chip Cupcakes with Vanilla Frosting

March 03, 2015


 photo JanCupcakeswithVanillaFrosting.jpg

After umming and ahhing over what we should make for dessert (ice cream sundaes? cake? chocolate mousse?) for our DATE CHALLENGE IN JANUARY we decided that some tasty chocolate chip cupcakes with vanilla frosting would be perfect. As before, I promised that I would share all the recipes for the meal that we made so here is the final one!

 photo CupcakeIngredients.jpg

CHOCOLATE CHIP CUPCAKES

Ingredients (Makes 8)
  • 100g butter, softened
  • 100g caster sugar
  • 2 large eggs
  • 100 self raising flour
  • 70g plain chocolate chips
Step One: Preheat the oven to 190C (180C for fan ovens) and line a muffin tin with eight paper cases. I loved these cute little blue and white ones.

 photo JanCupcakeMix.jpg

Step Two: Place the butter, sugar, eggs and sifted flour into a large bowl and beat until just smooth. Fold the chocolate chips into the mixture before spooning equally into the cases.


 photo Cupcakes.jpg

Step Three: Bake in the preheated oven for 20-25 minutes or until they have risen and are a lovely golden brown. Resist the temptation to open the oven door to see if they are rising as this will make the temperature fluctuate and means they won't cook as well.

Step Four: Transfer to a cooling rack before decorating with the vanilla frosting and sprinkles.

 photo VanillaFrosting.jpg

VANILLA FROSTING
 
Ingredients (Decorates between 8-10 small cupcakes)
  • 25g butter, softened
  • 1 vanilla pod
  • 225g icing sugar
  • 4 tbsp double cream
Step One: Place the butter in a large bowl and beat until fluffy.

Step Two: Split the vanilla pod lengthways with a sharp knife. Carefully scrape out the seeds and add them to the butter. They'll get stuck all over your hands if you are anything like me but no worries! Sift the icing sugar into the butter and beat until smooth. I took this to mean until well mixed.

Step Three: Add the double cream and beat again until smooth and creamy.

Step Four: Transfer to a piping bag and decorate your cupcakes. Don't forget to add some sprinkles!

 photo FrostedCupcakes.jpg

I don't tend to bake very often as I don't think I'm very good at doing so but these were not only really tasty but super easy to make. I'll definitely be making more in the future if only to use some more of the cute little cases. Plus, that vanilla frosting tastes absolutely amazing.
Next Post Newer Post Previous Post Older Post Home

5 comments :

  1. Yummy! Can't really go wrong with chocolate chip fairy cakes!

    I know recipes always call for softened butter, or room temperature butter... but I never have time for that. In my mind, 5 minutes out of the fridge is enough to soften and warm haha!

    ReplyDelete
    Replies
    1. But how do you bake with it if it's rock hard?! I always leave it out or melt it a little in the microwave (normally because i've forgotten to get it out of the fridge in time) ...

      Delete
  2. Wow, these look fit =]

    emyii90.blogspot.co.uk

    ReplyDelete
  3. Aaah cupcakes, so wonderfully small you can eat so very many in one go.
    Superb pro job on the frosting too.
    M x

    ReplyDelete
    Replies
    1. Could eat so many cupcakes every day for the rest of my life and never get tired of them! I was pretty proud of the frosting and it was so freaking tasty!
      Debi x

      Delete

Thanks for taking the time to read and comment. It means so much to me. I try to reply here but if you want a quicker reply feel free to tweet me @dibdabdebsblog

Scroll to Top
Content © Dib-Dab-Debs ∙ Blog template by NatuRia Designs .