These choc-chip vanilla cupcakes are a guaranteed lunchbox smash hit!
Ingredients
- 1 1/2 cups self-raising flour
- 125g butter, softened
- 3/4 cup caster sugar
- 3 eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup NESTLÉ BAKERS' CHOICE Dark CHOC BITS
Buttercream icing
- 100g butter, softened
- 1 1/4 cups icing sugar mixture
Choc-chip vanilla cupcakes
- 2 tablespoons milk
- 1 tablespoon cocoa powder, sifted
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
- Step 2Sift 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.
- Step 3Bake 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.
- Step 4Meanwhile, make icing Using an electric mixer, beat butter until pale. Add icing sugar and milk. Beat until combined, adding extra milk if needed. Divide mixture between 2 bowls. Add cocoa to 1 bowl. Stir to combine.
- Step 5Spread half the cupcakes with chocolate icing. Spread remaining cupcakes with white icing. Serve.
- Vegetarian
Nutrition
1606 kj
Energy
20.5g
Fat Total
12.8g
Saturated Fat
0.8g
Fibre
4.4g
Protein
97mg
Cholesterol
288mg
Sodium
46.9g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Wrap cupcakes in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge overnight.
- Author: Lucy Nunes
- Image credit: Sam McAdam
- Publication: Super Food Ideas
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