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Vanilla Chocolate Cupcakes

Get Recipes from professional Pastry Chef Keiko

Prep and cook time: 35 minutes

Makes: 12 cupcakes



175g | 6 oz | 1 ¼ cups self-rising flour

1 pinch of salt

110g | 4 oz | ½ cup butter, softened

Get Recipes from professional Pastry Chef Keiko

110g | 4 oz | ½ cup caster (superfine) sugar

2 eggs

1 tablespoon vanilla extract


To decorate

175g | 6 oz milk chocolate

110g | 4 oz | ½ cup unsalted butter

1 tablespoon vanilla extract

White and brown sugar sprinkles



  • Preheat the oven to 190 degrees Celsius and place 12 paper cases in a bun tin.
  • Put all the cupcake ingredients into a mixing bowl and beat until very smooth. Spoon the mixture into the paper cases and bake for 15-20 minutes until well risen and golden. Remove the cakes from the tin and place on a wire rack to cool completely.
  • For the icing, melt the chocolate and butter in a pan over a very low heat. Remove from the heat, stir in the vanilla and leave to cool and thicken. Spread or pipe the icing thickly over the top of the cakes and decorate with sprinkles.


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