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Friday, 25 March 2011

Chocolate Chip Cupcakes

For part of this weeks cake making frenzy I made Eggless Vanilla Cupcakes for pre-school and as they turned out so well & were very easy to make I decided to use the recipe as a base for my chocolate chip mini cupcakes for Jack's party, just adding a pack of milk chocolate chips to the dry ingredients.


I decorated these simple cakes with just a blob of ready made icing and an M&M.




I had some batter leftover so I made some larger cupcakes and decorated these with Vanilla Buttercream, from the 'Cupcakes from the Primrose Bakery' book and '21''s cut out of black icing, these were for my step-daughter who celebrated her 21st the day before Jack's birthday.


Vanilla Buttercream


110g unsalted butter, at room temperature
60ml semi-skimmed milk, at room temperature
1tsp vanilla extract
500g icing sugar, sifted
Few drops of pink food colouring


This quantity makes enough to ice 15-20 regular or approx 60 mini cupcakes. I made half a batch and used a small amount of pink colouring paste.


1. In a large mixing bowl beat the butter, milk and half of the icing sugar until smooth.


2. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.


3. Beat in the colouring, adding a very small amount initially, building up the colour gradually.









2 comments:

  1. mmm your icing skills are much better than mine! Also for future ref, I have tried the Primrose frostings replacing the milk with rice milk and the butter with PURE Sunflower. Tasted as good to me! I think they are just as cute with the little smarties on too! :)

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