These cupcakes are super scrumptious, perfect for those of you with a sweet tooth. Every time I have baked these in my flat they never hang around for long.
I have even made a sponge cake using a similar recipe, due to popular demand, for a birthday.
Ingredients:
200g of Caster Sugar
200g of Butter
200g of Self-Raising Flour
4 Eggs
2 Tablespoons of Milk
2 Teaspoons of Vegetable Oil
1 Teaspoon of Baking Powder
A Dash of Vanilla Extract
A Teaspoon of Almond Essence
200g of Raspberries
50g of White Chocolate Chips
Recipe:
Mix together the all the ingredients to a smooth texture, then add in 35g of the Chocolate Chips and the 150g of Raspberries. I squash the Raspberries slightly with my hands as I put them, it releases their flavour and adds great colour.
Divide the mixture into cake cases, if you want to make this into a large cake, divide between two 20cm baking tins.
Bake the cupcakes for roughly 10 minutes at 180 degrees, 20 minutes for a cake, or until a cocktail stick comes out smooth.
You can either top the cakes with whipped double cream or a butter icing:
50g of butter
70g of icing sugar
Drop of vanilla extract
To which ever you chose, add the left over Chocolate Chips and Raspberries to decorate.
I have even made a sponge cake using a similar recipe, due to popular demand, for a birthday.
Ingredients:
200g of Caster Sugar
200g of Butter
200g of Self-Raising Flour
4 Eggs
2 Tablespoons of Milk
2 Teaspoons of Vegetable Oil
1 Teaspoon of Baking Powder
A Dash of Vanilla Extract
A Teaspoon of Almond Essence
200g of Raspberries
50g of White Chocolate Chips
Recipe:
Mix together the all the ingredients to a smooth texture, then add in 35g of the Chocolate Chips and the 150g of Raspberries. I squash the Raspberries slightly with my hands as I put them, it releases their flavour and adds great colour.
Divide the mixture into cake cases, if you want to make this into a large cake, divide between two 20cm baking tins.
Bake the cupcakes for roughly 10 minutes at 180 degrees, 20 minutes for a cake, or until a cocktail stick comes out smooth.
You can either top the cakes with whipped double cream or a butter icing:
50g of butter
70g of icing sugar
Drop of vanilla extract
To which ever you chose, add the left over Chocolate Chips and Raspberries to decorate.