Chocolate & Vanilla Cupcakes

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Equipment

Ingredients

  • 120 g self-raising flour
  • 1 tsp baking powder
  • 120 g caster sugar
  • 2 eggs
  • 120 g butter
  • 1 tsp vanilla extract

For chocolate cupcakes subsitute

  • 30 gr flour for cocoa powder

For the icing

  • 120 g icing sugar
  • 15 ml warm water

Instructions

  • Preheat over to 180°C/Gas 4.
  • Line 8 ANTA small mugs with muffin cases.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time until fully combined and mix through the vanilla extract.
  • Slowly sift in the flour (and cocoa if making chocolate) and fold through the mixture.
  • Carefully spoon into the mugs and bake for 8-10 minutes until springy to the touch.
  • Once they are cool, remove them from the mugs.
  • Mix the icing sugar and water together in a bowl.
  • Dip the cupcakes in the icing.
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Course Chocolate / Cupcakes-Brownies