Chocolate/Vanilla Cupcakes
These delightful cupcakes are a perfect treat for any occasion. The light and fluffy texture of the cake pairs beautifully with the decadent icing, creating a harmonious blend of sweetness and rich flavors. From the moment you take your first bite, you'll be enchanted by the moist cake, creamy icing, and charming decorations. So why wait? Indulge in these scrumptious cupcakes and let your taste buds dance with joy.
— Constant Cookbook
Ingredients
- 120 g Plain flour
- 1/5 teaspoon Baking powder
- 3.5 tablespoon Flora Cuisine
- 2 Eggs (large, fresh/free range)
- 110g Caster sugar
- 1 teaspoon Vanilla essence
- 3 tablespoon Whipped cream (fresh)
- Cocoa powder (varies from 3-8 tablespoon (if using 6-8 tablespoons, then add an extra 20g of castor sugar)
- 120 g Icing sugar
- 1 teaspoon Granulated sugar
- 2-3 teaspoon Vanilla essence
- 1 tablespoon Whipped cream (fresh)
- Food colouring (if desired)
- 50g Butter (salted)
- 1.5 teaspoon hot water
Instructions
- Method for cupcakes:
- Pre-heat oven to 200 C
- Whip cream
- Separate egg white & yolks (place in separate bowls)
- Beat the egg white until very fluffy and add caster sugar slowly. Keep mixing
- Sieve the flour and baking powder into the mixture (keep mixing)
- Add whipped cream and flora liquid (keep mixing)
- Add vanilla essence and mix for 30 seconds, and then add cocoa powder. Mix for a further 3-5 minutes
- Put into cupcake trays and bake for 15-20 minutes
- When done baking, let it cool for 10 mins
- Method for Icing:
- 1. Sieve icing sugar into a bowl
- 2. Add water and mix
- 3. Add butter and mix
- 4. Add whipped cream and vanilla essence
- 5. Add granulated sugar. Mix through
- 6. Place in fridge for 5 minutes
- 7. Remove, using a flat knife or spatula, ice cupcakes liberally
- 8. Decorate as desired
Yield
Makes 8 cakes
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