Ingredients
100g / 3½oz Unsalted Butter, softened
100g / 3½oz Caster Sugar
100g / 3½oz Self Raising Flour
100g / 3½oz Plain Chocolate Chips
2 large Free Range Eggs
1 teaspoon of Vanilla Extract
Instructions:
- Preparation is half the battle with baking, take the butter and eggs out of the fridge before you want to cook with them, you want the butter soft and everything to come to room temperature otherwise you won't get the cakes to rise as beautifully as they should.
- TIP: If you really don't have much time, crack the eggs into a bowl and whisk and they will start to warm up much quicker and when you turn your oven on to heat pop the butter in a ovenproof bowl and put it in the oven to warm up quickly, but keep an eye on it as you don't want it to turn into a liquid.
- Okay so once you are ready to begin start by pre-heating your oven to 190ºC / 375ºF / Gas mark 5.
- Place 8 paper baking cases into a muffin or cake tin. If you don't have one of these tins then use double-layered paper baking cases and place on a baking tray.
- Put the butter and sugar into a large bowl and whisk until the mixture is soft and creamy, you'll notice that the butter will change colour and become paler as you whisk it.
- Add the teaspoon of vanilla extract and whisk.
- Add one egg and whisk until fully incorporated (if you add them both at the same time I've been told that the cake mix can split/curdle - although I've never had that happen but let's live on the side of caution I'd hate for you to waste any food).
- Whisk in the second egg and once fully incorporated add in the flour and whisk until everything is smooth.
- And fold in the chocolate chips.
- Spoon the mixture into the paper cases, I recently saw the Barefoot Contessa using an ice cream scoop to do this as it stopped any mess and she got exactly the same amount in each paper case, but I get along with a large spoon which does the job perfectly.
- Now place the cupcakes into your oven and bake for 20-25 minutes until they are well risen and golden brown. If they are risen and golden brown before the 20-25 minutes are up then you've probably got a better oven than I have which trust me wouldn't be difficult.
- Once they are ready transfer them to a wire rack to cool.
Btw....I got this recipe online....you can CLICK HERE for more ^v^
I am just try this recipe and it's not bad OK.... thanks for sharing this recipe....
for the topping I am try to use fondant, actually I am not a sweet lover or a cupcake lover hahahhaha I am just need a refreshing so I try this...thanks for my friend who is helping me out for baking.... such a busy happy day....
so.....this is the result .... don't judge me....this is my first cupcake hahahhahaha
I hope you guys like it...
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| Happy Halloween Cupcakes |
I will introducing them one by one ....
remember you must say Hi to them.....they are a little bit shy...
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| Finger Cupcake |
This one is my favorite ^v^......
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| Octopus Cupcake |
This one look weird right O..o hahahahha not spooky at all....my fault hahahhahah
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| Mummy Cupcake |
This cupcake can't breath ....
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| Graveyard Cupcake |
I love this ^v^
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| Pumpkin Cupcake |
a little bit boring cupcake...
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| Standing Ghost Cupcake |
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| Eyeball Cupcake |
Disgusting .....
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| Sleepy Ghost Cupcake |
This is a lazy one.....Hei you wake up....
This is it....
Do you love it ?
I hope you do.....
BTW Guys I learn something in here....when the recipe said it will ready in 35 minute don't trust them....
It will never ready in 35 minute if you are a beginner like me....
but this is good and fun for refreshing your mind.. the boring part is when you need to mix all the ingredient .... the fun part is when you decorate the cupcake ^v^ I love it....
we reach the end now....
I am so happy can blogging again ... miss it so badly.... I hope there still a reader out there who want to read my boring blog ....
Bye all .....
See you next post......
"Silence is a true friend who never betrays" Confucius
MRSL
