Cupcake Recipe | Great Cupcake recipe ideas for all the family 

CupCakes Design

To make 12 cupcakes, you will need:

  • 150ml (½ pint) milk 65g (2½ oz)
  • plain chocolate drops 150g (5oz)
  • caster sugar 65g
  • (2½ oz) butter
  • softened 1 medium egg150g (5oz)
  • self-raising flour paper
  • muffin cases 12-hole baking or muffin tray for decorating!
  • 75g (3oz) butter
  • softened 175g (6oz) icing sugar
  • sifted a few drops of vanilla essence
  • 2 teaspoons milk
  • small sweets and sugar sprinkles

Before you start, put 12 paper muffin cases into the baking tray and heat your oven to 190°C, 375°f; gas mark 5.Keep the cupcakes in an airtight container and eat them within two days,

  •  Put the milk, chocolate drops and 50g (2oz) of the caster sugar into a small pan. Then, gently heat the pan on a low heat,
  • When the chocolate h melted, and the sugar h dissolved, take the pan the heat, Then, leave the mixture to cool.
  •  Put the butter into a large bowl and stir until it is creamy, Add the rest of the sugar and stir the mixture until it is fluffy.
  • Break the egg into a mug and stir it with a fork, Add half of the egg to the bowl and stir it in, then add the rest and stir that in, too.
  • Sift half of the flour through a sieve into the bowl, Pour in half of the chocolate mixture and stir it in with a wooden spoon.
  • Sift in the remaining flour and add the rest of the chocolate mixture. Mix everything well and spoon the mixture into the cases.
  • Bake the cupcakes for 15 minutes, then take them out of the oven, After two minutes, put them onto a wire rack to cool,
  • or the icing, put the butter into a large bowl and stir it until it is creamy, Add some of the icing sugar and stir it in.
  • Add the rest of the sugar, a little at a time, stirring it in well. Then, add the vanilla essence and milk, and stir them in.
  • Peel the paper cases off the cupcakes, Use a blunt knife to spread icing on top of them, then press on sweets to decorate .