CHOCOLATE CHIP CUPCAKES
MAKES 12 CUPCAKES
INGREDIENTS-FOR THE CUPCAKES
11/2 CUP FLOUR
½ CUP BUTTER
1 CUP CASTOR SUGAR
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| CHOCOLATE CHIP CUPCAKES |
2 EGGS
½ CUP MILK
1 TEASPOON VANILLA EXTRACT
1 TEASPOON BAKING POWDER
½ CUP SEMI-SWEET CHOCOLATE CHIPS
FOR THE FROSTING
8 TABLESPOONS UNSALTED BUTTER MELTED
16 TABLESPOONS ICING SUGAR
4 TABLESPOON MELTED CHOCOLATE
FOR THE GARNISH
EDIBLE SILVER BALLS
METHOD
PREHEAT OVEN TO 180 DEGREE CELCIUS
IN A BOWL PUT THE BUTTER AND SUGAR AND BEAT WITH A WHISK UNTIL LIGHT AND FLUFFY.ADD THE VANILLA EXTRACT TO THE BUTTER SUGAR MIXTURE
ADD THE EGGS TO THE BUTTER -SUGAR MIXTURE ONE AT A TIME WHISKING WELL AFTER EACH ADDITION UNTIL WELL INCORPORATED
SIFT THE FLOUR AND BAKING POWDER TOGETHER.NOW ADD THE FLOUR MIXTURE AND MILK ALTERNATELY STARTING AND FINISHING WITH FLOUR(FLOUR:MILK:FLOUR:MILK:FLOUR)
PUT THE BATTER IN THE LINED CUPCAKES MOLDS.ADD A FEW CHOCLATE CHIPS IN ALL BATTER FILLED CUPCAKE MOLDS AND MIX WITH A SMALL SPOON TILL THOROUGHLY MIXED IN THE BATTER.
BAKE FOR 20-25 MINUTES.LET THEM COOL BEFORE FROSTING THE CUPCAKES.
FOR THE FROSTING
IN A BOWL WHISK THE BUTTER TILL CREAMY ANDSMOOTH.SLOWLY ADD IN THE SUGAR AND GRADUALLY BEAT THE SUGAR INTO THE CREAMY BUTTER.NOW USING A WOODEN SPOON GENTLY MIX THE MELTED CHOCOLATED INTO THIS BUTTER SUGAR MIXTURE TILL WELL BLENDED.
FILL THE PIPING BAG WITH THIS FROSTING AND PIPE OUT SWIRLS ON THE CUPCAKES.GARNISH WITH SILVER EDIBLE BALLS.
