Chocolate and Vanilla Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 3 eggs (beaten)
- 1 tsp vanilla extract
- 1 ¼ cups self-rising flour (sifted)
- 1 Tbsp milk
- For the chocolate cream
- ½ cup cream (48% fat)
- 8 ozs plain Dark chocolate (70% cocoa solids, chopped)
- For the vanilla cream
- ¼ cup unsalted butter
- ⅔ cup Mascarpone
- ½ cup powdered sugar
- ½ tsp vanilla extract
- To decorate
- striped Chocolate stick
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until blended.
3.
Sift in the flour and gently stir into the mixture with the milk, until combined.
4.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the chocolate cream: put the cream into a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool. Chill until thick.
6.
Lightly whisk the chocolate mixture until light and thick.
7.
For the vanilla cream: beat the butter until soft, then beat in the mascarpone until blended. Sift in the icing sugar and stir in the vanilla until smooth.
8.
Spoon both the chocolate and cream mixtures side by side into a piping bag so that the colours sit evenly next to each other inside the bag.
9.
Pipe on top of the cakes as in the photo and chill before serving. Decorate with striped chocolate sticks.
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