Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vanilla and chocolate cupcakes. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vanilla and Chocolate Cupcakes is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Vanilla and Chocolate Cupcakes is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have vanilla and chocolate cupcakes using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vanilla and Chocolate Cupcakes:

1. Get 220 g softened butter
2. Get 220 g sugar
3. Take 4 large eggs
4. Take 1 tsp vanilla extract
5. Make ready 220 g self-raising flour
6. Make ready 60 g dark chokolate powder
7. Get For the buttercream
8. Get 100 g softened butter
9. Take 200 g icing sugar
10. Get 1 tsp vanilla extract
11. Make ready 30 g dark chocolate powder
12. Take 3 tbsp milk

Instructions to make Vanilla and Chocolate Cupcakes:

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole cupcake tins*2 with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time.
3. Fold in the flour using a large metal spoon, Take a separate (smaller) mixing bowl, and pour half of your mixture into the first mixing bowl, add the teaspoon of vanilla extract and mix well.
4. In the second mixing bowl, pour another half of your mixture and add the 60g of dark chocolate powder and mix well.
5. Once your two mixtures are ready, spoon a teaspoon of vanilla mixture into each cupcake case, then follow with a spoon of chocolate mixture. Repeat until each cupcake case is half full.
6. Bake in the oven for 15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
7. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth
8. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
9. Take a separate (smaller) mixing bowl, and pour half of your buttercream mixture into the first mixing bowl, add the teaspoon of vanilla extract and mix well.
10. In the second mixing bowl, pour another half of your buttercream mixture and add the 30g of dark chocolate powder and mix well
11. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cupcakes in a large swirl.

Going Green for Greater Health By Consuming Superfoods

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