These were one flavour of cupcakes I made for the SPCA Cupcake Day a couple of weeks back. A fluffy vanilla cupcake with hundreds and thousands chocolate chunks, strawberry buttercream and topped with another piece of the Whittakers chocolate and sprinkles. Judging by the photos my cupcakes were pretty popular so I will get the other recipes up soon!
115g softened butter
1 Cup sugar
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup warm milk
1 250g block of Whittakers Hundreds and Thousands chocolate
Cream together butter and sugar, add vanilla then add eggs, one at a time, beating to incorporate between each.
Sift in flour and baking powder.
Turn on your mixer (if using) and pour in your milk as it mixes. This helps prevent lumps but saves time without having to add the milk and flour alternatively in batches. Mix until just combined.
Break off 12 whole pieces of chocolate from your block for decorating, then chop the rest of your block into chunks. Mix into your batter.
Distribute your batter evenly into 12 standard sized cupcake cases in your cupcake pan. You may have a wee bit left over, so if you want to bake a sneaky cupcake for the chef to eat warm out of the oven, I won’t tell.
Bake for about 15 mins at 180C until the cupcakes bounce back when pressed.
200g softened butter
2 1/2 cups icing sugar
4 Tbsp Strawberry Flavouring (I’ve been using milkshake syrup in baking more and more lately, it’s brilliant!)
Pink gel colour
Beat all together for about 5 mins until light and fluffy. If it’s a little stiff, add in a dash of milk or water. Adjust strawberry flavour as desired. Your icing will already be a little pink, but I added a drop of Americolor Deep Pink to brighten it up.
To decorate, I piped a swirl using a Wilton 1M tip, then sprinkles 100s & 1000s over the top and added the piece of chocolate on top, so you know what you’re getting inside.