Chocolate and Vanilla Fruit Cupcakes
These Chocolate and Vanilla Fruit Cupcakes offer two classic cake flavours in one attractive dessert selection. A smooth vanilla icing and a topping of fresh raspberries, blueberries, and blackberries bring both varieties together beautifully. They are ideal for parties, afternoon teas, birthdays, and family gatherings.
These Chocolate and Vanilla Fruit Cupcakes offer two classic cake flavours in one attractive dessert selection. A smooth vanilla icing and a topping of fresh raspberries, blueberries, and blackberries bring both varieties together beautifully. They are ideal for parties, afternoon teas, birthdays, and family gatherings.
Servings 24 Cupcakes
Ingredients
Vanilla Cupcakes (12):
- 175 g self-raising flour
- 175 g caster sugar
- 175 g unsalted butter softened
- 3 medium eggs free range
- 1 tsp vanilla extract
- 2 tbsp milk
Chocolate Cupcakes (12):
- 150 g self-raising flour
- 25 g cocoa powder
- 175 g caster sugar
- 175 g unsalted butter softened
- 3 medium eggs free range
- 2 tbsp milk
Icing:
- 250 g unsalted butter softened
- 500 g icing sugar
- 2 tsp vanilla extract
- 2 tbsp milk maybe 3
Fruit Decoration:
- 125 g fresh raspberries
- 125 g fresh blueberries
- 125 g fresh blackberries
Instructions
Prepare the Oven:
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
- Line two 12-hole muffin tins with cupcake cases.
Make the Vanilla Cupcake Batter:
- Place the flour, sugar, butter, eggs, vanilla extract and milk into a large bowl.175 g self-raising flour, 175 g caster sugar, 175 g unsalted butter, 3 medium eggs, 1 tsp vanilla extract, 2 tbsp milk
- Beat until the mixture becomes smooth and creamy.
- Divide the mixture evenly between 12 cupcake cases. Fill each case about two-thirds full.
Make the Chocolate Cupcake Batter:
- In another bowl, combine the flour and cocoa powder.150 g self-raising flour, 25 g cocoa powder
- Add the sugar, butter, eggs and milk.175 g caster sugar, 175 g unsalted butter, 3 medium eggs, 2 tbsp milk
- Beat until smooth and fully combined.
- Divide the mixture evenly between the remaining 12 cupcake cases.
Bake the Cupcakes:
- Bake both trays for 18-20 minutes.
- The cupcakes should be risen and spring back when lightly touched.
- Remove from the oven and leave in the tins for 5 minutes.
- Transfer to a cooling rack and allow them to cool completely.
Prepare the Icing:
- Beat the softened butter until light and fluffy.250 g unsalted butter
- Gradually add the icing sugar while mixing.500 g icing sugar
- Add the vanilla extract and enough milk to create a smooth, pipeable consistency.2 tsp vanilla extract, 2 tbsp milk
- Continue beating for several minutes until the icing becomes light and creamy.
Decorate the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the icing onto each cupcake.
- Top each cupcake with a selection of raspberries, blueberries, and blackberries.125 g fresh raspberries, 125 g fresh blueberries, 125 g fresh blackberries
- Arrange the fruit attractively so every cupcake has a colourful finish.
Serve:
- Arrange the chocolate and vanilla cupcakes together on a serving platter.
- Serve immediately or store in an airtight container for up to two days.
Equipment
- 2 muffin tin x 12-holes
- 24 cup cake cases
- Large mixing bowls or wooden spoon
Nutrition
Calories: 389kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 21mg | Potassium: 65mg | Fiber: 1g | Sugar: 36g | Vitamin A: 690IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
