Chocolate Cup Cakes with Vanilla Frosting & Sprinkles

Recently when my 5 year old nephew and 6 year old neice came to stay, I was woken at a most unsociable hour (well, unsociable for adults who don’t need to get up at 5am)!  I forgot that kids that age wake up as soon as the sun appears – my two are in their 20s so it’s been a while….

In trying to avoid them waking the rest of the household, we ended up making yummy cupcakes which filled our house with a delicious aroma of fresh baking.

These are so simple to make, really quick and very very tasty.  I used an electric whisk to mix the butter, sugar & eggs, but you can mix by hand – just takes a bit longer.

Ingredients to make 12+

250g unsalted butter (salted will do) softened (or butter equivalent will work)
250g sugar – ideally white or caster sugar, but I used soft light brown sugar as that’s the only type I had in my cupboard
3 large eggs
1/2 tsp vanilla essence
250g self raising flour
50g cocoa powder
Few drops of milk if needed

1. Whisk together the softened butter & sugar until it becomes soft & fluffy
2. Whisk in the eggs until throughly combined
3. Add vanilla essence
4. Sift in the flour and cocoa powder and gently fold to combine
5. Add a few drops of milk if the mixture is too stiff. It should resemble a thick cream consistancy

Next is when even more fun starts! Trying to get the kids to put the mixture into the cupcake cases. More of the mixture usually ends up everywhere else aside from in the cups. And then there’s licking of the bowl & spoon… 🙂

Place in oven at 170 degrees (fan) for around 20 mins.

Remove from oven once cooked and place on a cooling rack.

To make frosting:

50g butter
200g icing sugar
few drops of milk

Mix all the above together until it has the consistancy of thick cream. Either pipe this onto the cakes once they are cool, or spread on and then dip into sprinkles.




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