It was our annual summer picnic in the estate yesterday and I decided our contributions would be some cupcakes – well, my contribution anyway, the better half stays well away from baking cakes – he decided to pack some crisps as his contribution hahaha :). I’ve been really really tired lately, in-between recovering from the lack of sleep when the GLS was here and hauling my lazy bum back to work, I have been falling asleep everywhere and anywhere, from the dinner table, to the couch to the floor!
We woke up on Saturday morning at a respectable 9am – after all, we had to take the doggies out for a walk in the park before I could get onto my cupcake baking mission. We reached home at about 12noon and so were (as usual) late for the party that began at 12 – thank God that the picnic was just outside out house on the communal garden! Because of the time (tick tock tick tock Kim!) I could only manage to make 12 cupcakes – last year I made 36! Urghh – I’m getting old and slow I think! 🙁
And so, here is my recipe – its quick, simple and quite tasty. I used a vanilla buttercream frosting for the topping. The recipe for that is quite forgiving, you add more icing sugar if its too runny, and more vanilla extract if you think its not as tasty (or are a vanilla fiend like me!!) 🙂
What you need:
- 200 grams self raising flour
- 150 castor sugar
- 125 grams unsalted butter
- 3 eggs
- 60ml milk (I used whole milk)
- 1 teaspoon vanilla extract
- 250 grams chocolate chips (more or less if you want!)
For the vanilla buttercream icing:
- 100 grams unsalted butter
- 175 grams icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon milk (I used whole milk)
- pinch of salt (optional)
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Sift flour into a bowl. Add butter, sugar, eggs, milk and vanilla extract. Using an electric mixer, beat mixture on low for 1 minute or until combined. Increase speed to medium.
Beat for 2 minutes or until pale and smooth.
Fold in choc-chips.
Spoon into prepared muffin holes.
I filled the cupcake cases 2/3 full, as I didn’t want it to rise too much. I couldn’t risk my cupcakes looking like little mountains – with the icing on, it’ll look like mini alps! hahahaha. :). Bake for 25 minutes or until golden and a skewer inserted in centre of 1 cupcake comes out clean. Stand in pan for 5 minutes. Turn out onto on a wire rack to cool.
Meanwhile, make icing Using an electric mixer, beat butter, icing sugar and milk. Beat until combined, adding extra milk if needed. Add the vanilla extract and pinch of salt (optional). If you find the frosting too runny, add a little more icing sugar – be careful not too add too much though! 🙂 I used a teaspoon to add to the mixture as mine was a little runny.
Decorate how you like – I used pink sparkle dust!
These cupcakes are so very easy to make and tasted yummy. Have you got a cupcake recipe that you love?
Happy baking lovelies!