Vanilla Chocolate Chips With Cherry on Top Cup~Cakes

Ingredients :- 

• 120g plain flour
• 140g caster sugar
• 1½  teaspoons baking powder
• a pinch of salt
• 2 drops of Pink Natural Colouring
• 40g unsalted butter
• 120ml whole milk
• 1 egg
• ½ teaspoon vanilla extract

Vanilla Frosting

• 250g icing sugar, sifted
• 80g unsalted butter
• a couple of drops of vanilla extract
• 2 tablespoons whole milk

Chcolate flavour strands, 12 Cherries 

a 12 - cup cupcake pan, lined with paper cases (Makes 12)

Method

1. Preheat oven to 170°C (325°F) Gas 3
2. Mix flour, sugar, baking powder, salt and butter with a whisk until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk egg, vanilla extract, pink natural colouring and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Continue mixing a couple more minutes until the mixture is smooth.
5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.  
6. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

Vanilla Frosting

• Beat icing sugar and butter with mixer until mixture comes together and is well mixed
• Add milk and vanilla extract to the butter mixture a little at a time
• Once all milk has been incorporated, beat until the frosting is light and fluffy. The longer the frosting is beaten, the fluffier and lighter it becomes.

Chocolate Cup~Cakes

Ingredients :- 

• 120g plain flour
• 140g caster sugar
• 1½  teaspoons baking powder
• a pinch of salt
• 45g unsalted butter
• 120ml whole milk
• 1 egg
• ¼ teaspoon vanilla extract

Chocolate Frosting

• 300g icing sugar, sifted
• 100g unsalted butter
• 40g unsweetened cocoa powder, sifted
• 3 tablespoons whole milk

White chocolate drops, Edible silver/pink pearls to decorate

a 12 - cup cupcake pan, lined with paper cases (Makes 12)

Method

1. Preheat oven to 170°C (325°F) Gas 3
2. Mix flour, sugar, baking powder, salt and butter with a whisk until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Continue mixing a couple more minutes until the mixture is smooth.
5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.  
6. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

Chocolate Frosting

• Beat icing sugar, butter and cocoa with mixer until mixture comes together and is well mixed
• Add milk to the butter mixture a little at a time
• Once all milk has been incorporated, beat until the frosting is light and fluffy. The longer the frosting is beaten, the fluffier and lighter it becomes.