CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

INGREDIENTS

Self-Raising Flour

200g

 Cocoa Powder

 45g

Brown Sugar

180g

 Grape Seed Oil

150ml

Sour Cream

100g

Fresh Milk

100ml

 Eggs

 2

LorAnn GourmetVanilla Extract

1 Teaspoon

 Dark Chocolate, chopped

100g

 

Vanilla Buttercream:

  Icing Sugar

3 Cups (345g)

Unsalted Butter

225g

 Vanilla Pod, scrap the seeds

1

Cream/Milk

1 - 2 tbsp

CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

1.      Preheat oven to 180 degrees C.   

2.      In a large mixing bowl, tip in flour, cocoa powder, sugar, oil, sour cream, milk, egg and vanilla extract.

3.      Using an electric beater, whisk the ingredients on medium speed until smooth.

4.      Stir in chocolate bits and divide the batter into 12 cupcake cases.

5.      Bake 20 minutes or until skewer inserted and comes out clean. Cool cupcakes on rack.

6.      To prepare the vanilla buttercream: whisk together soft butter, vanilla seeds and icing sugar on low speed until combined. Increase speed to medium and beat for another 3 minutes.

7.      Add milk or cream; continue to beat on medium speed for another 1 minute, adding more milk if needed.

8.      Pipe or spread buttercream on cupcakes and garnish with chocolate curls. 

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