Vanilla and Chocolate Chip Cupcakes

From Mary Berry’s Baking Bible one of my favourite and most used recipe books.

These cupcakes can’t fail to impress. This is my ‘go-to’cupcake recipe as it’s reliable for producing light, fluffy cupcakes with a nice balance of vanilla. I’m not a big fan of butter cream icing however I find the addition of vanilla essence makes the icing work really well on these. I also add milk and white chocolate chips to the cup cakes, making them extra indulgent and a real treat, which is especially nice if you are baking them for an occasion.

Mary Berry’s recipe (stated below) says it makes 12 cupcakes. I found this made the cupcakes on the small side so I always double the mixture (double the quantities below) as I like a large cupcake, plus my husband and I are greedier than most people. Doubling the quantities makes around 15 cakes, depending on how high you fill the cases. I always fill large muffin cases to the top!

I normally give a few of these to friends or family, as they are best eaten the day they are baked and only stay fresh for one-two days. They are still fine to eat on the third or fourth day but no way as fresh and yummy.

If you double the quantities and end up with two muffin tins, you can spoon all the mixture into the cupcake/muffin cases but make sure you only bake one tray at a time so they are all baked evenly.

Ingredients

100g (4oz) softened butter

150g (5oz) self-raising flour

150g (5oz) caster sugar

3 tablespoons milk

2 large eggs

1/2 teaspoon vanilla essence

100g milk chocolate chips

100g white chocolate chips

For the Vanilla Butter Icing

100g (4oz) softened butter

225g (8oz) sifted icing sugar

1/2 teaspoon vanilla extract

Your own choice of decorations

  1. Pre-heat the oven to 180°/Fan 160°/Gas 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.
  2. Measure all the cupcake ingredients (including the chocolate chips) into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.
  3. Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. If you have more than one tray, bake one tray at a time.
  4. For the butter icing, beat together all the ingredients to produce a creamy thick icing. Once the cupcakes are completely cooled use a pipping nozzle and pipping bag to pipe the buttercream over the cupcake.

Tip: If you would prefer chocolate butter icing, add two tablespoons of cocoa powder to the butter icing.

If you decide to give this recipe a go, please share pictures of your cupcakes with me, via my social media pages or contact me.

2 thoughts on “Vanilla and Chocolate Chip Cupcakes

  1. I always pipe my mixture into individual muffin tins, lined with a paper muffin case.
    I prefer to weigheach one, so I get an even result.
    Zeroing the scales with the lined tin, I pipe in 70gm of cake batter, as it gives a generous result.

    Like

    1. Thanks Colin. That’s certainly a good way to get it accurate and consistent. I go for the more rustic approach due to lack of energy and time. Either way they taste great 🙂

      Like

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