Name: Choc-chip cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 125 gram butter, at room temperature, chopped; 2/3 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 1 3/4 cup self-raising flour, sifted; 2/3 cup milk; 3/4 cup white or milk choc chips - or combination; 4 cadbury top deck mini easter eggs, thinly sliced; Butter cream; 125 gram butter, chopped, at room temperature; 1 teaspoon vanilla extract; 1 1/2 cup icing sugar, sifted; 2 tablespoon milk; pink food colouring

Choc-chip cupcakes

These choc-chip cupcakes by Women's Day are everything you could possibly want in such a treat. They're light, fluffy, sweetly studded with white and milk chocolate, and delicious.

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Makes 12

Prep

15M

Cook

25M

Total

40M

Ingredients

125 gram butter, at room temperature, chopped

2/3 cup caster sugar

1 teaspoon vanilla essence

2 eggs

1 3/4 cup self-raising flour, sifted

2/3 cup milk

3/4 cup white or milk choc chips – or combination

4 cadbury top deck mini easter eggs, thinly sliced

Butter cream

125 gram butter, chopped, at room temperature

1 teaspoon vanilla extract

1 1/2 cup icing sugar, sifted

2 tablespoon milk

pink food colouring

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper cases.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla.

3.Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Fold in choc chips. Spoon mixture into paper cases until 2/3 full.

4.Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

5.Meanwhile; to make butter cream; in a bowl, using an electric mixer, beat together butter and vanilla until pale and creamy. Gradually beat in half of the icing sugar, milk then remaining icing sugar. Tint with a few drops of pink food colouring.

6.Spread butter cream over each cup cake. Top with easter egg slices.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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