Chocolate and vanilla cupcake - recipe

Ingredients

Recipe , Chocolate , Vanilla 2 , Cupcake

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1

Pre-heat oven 170°C (fan oven 150°C, 325°F, gas mark 3). Line two muffins tins with paper cases.
2
Place the flour, sugar, cocoa and chocolate chips into a large bowl. Add the oil, crème fraîche and eggs. Beat together until smooth and slightly fudgey.

For this step you'll need:
- 200g Self-raising white flour
- 200g Unrefined light muscovado sugar
- 6 tbsp Cocoa powder
- 3 tbsp Dark chocolate chips
- 150ml Sunflower oil
- 100ml Crème fraîche
- 2 Egg(s) (free range)
3

Fill the cases 3/4 full and bake the cakes for 20 mins until well risen.
4
For the butter icing, in the bowl beat the butter with a wooden spoon or an electric whisk until light and fluffy. Gradually mix in the icing sugar until smooth and creamy. Add the vanilla extract and sufficient milk to give a fairly firm spreading consistency. Pipe or spoon onto your cupcakes and serve.

For this step you'll need:
- 100g Butter (unsalted) softened
- 200g Icing sugar
- 1tsp Milk (whole)
- ½tsp Vanilla extract

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