This scrumptious cupcake recipe will be a hit with the kids – even more so if you ice them together!
|Prep time||20 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 190°C/gas mark 5. Line 2 x 12-hole muffin trays with 16 cupcake cases.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water on the hob.
Stir often and be very careful not to burn the chocolate. Leave to cool slightly.
In a bowl, cream together the butter and sugar, using an electric hand mixer, until pale and smooth. Slowly add the egg yolks and beat well. Next, add the melted chocolate and beat well again.
Sift the flour, baking powder, bicarbonate of soda and salt into a separate bowl and stir together. Measure the milk into a jug and stir in the vanilla extract. Gradually add alternate amounts of the flour mixture and the milk to the chocolate, butter and sugar mixture, beating well after each addition.
In a clean bowl and using a clean whisk, whisk the egg whites until stiff peaks have formed. Then, using a spatula, carefully fold the eggs whites into the main batter until it is all combined.
Spoon the mixture equally into the cupcake cases, filling them to about two-thirds full. Bake for 20–25 minutes. Leave the cupcakes to cool in their tin for about 10 minutes before turning them out onto a wire rack to cool completely. Frost them using Betty Crocker’s buttercream icing and serve.