Vanilla and chocolate cupcakes
- Self-rising flour: 400g
- Sugar: 400g
- Unsalted butter: 400g
- Eggs: 400g
- Vanilla essence: 1 Tablespoon
- Salt: a pinch
- Cocoa powder: 100g
Heat your oven at 375 degrees and prepare your baking trays with the cupcake lining inserted in the cupcake baking tray.
Sift the flour and Cocoa Powder separately and set aside.
Slightly beat the eggs by hand in a bowl and set aside.
Mix the butter and sugar in the mixer until light and fluffy.
Add in the eggs bit by bit while beating on high speed.
Add the vanilla essence and mix well.
Reduce the speed of the mixer and add in the flour and salt cup by cup.
If making chocolate cupcakes, then eliminate 100g of flour to add in the 100g of cocoa powder.
Fill batter in huge piping bags and fill in the cups ¾ full and bake in the oven for about 12-15 mins.
Remove from the oven once golden brown at the top and let the cupcakes cool on wire racks.
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