Butterscotch and Choc Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the muffins
- 2 ½ cups self-rising flour
- 1 tsp Baking powder
- 1 pinch salt
- ¼ cup butter
- ½ cup sugar
- ½ cup Chocolate chip
- ½ cup butterscotch chip
- 2 eggs (beaten)
- 1 cup milk
- 1 tsp vanilla extract
- For the chocolate crumble
- ½ cup all-purpose flour
- 1 Tbsp cocoa powder
- ⅕ cup butter
- 2 Tbsps caster sugar
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mix the flour, baking powder and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, chocolate chips and butterscotch chips.
3.
Mix together the eggs, milk and vanilla. Pour the liquid mixture into the dry ingredients and mix until just combined. The mixture will be lumpy.
4.
For the chocolate crumble: sift the flour and cocoa powder into a bowl. Mix in the sugar and rub in the butter until the mixture resembles coarse breadcrumbs.
5.
Spoon the mixture into the paper cases. Sprinkle with the chocolate crumble mixture.
6.
Bake for about 20 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
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