Cook Time: 20 - 25 Minutes
What you need
- 175g/6oz Odlums Self Raising Flour
- 150g/5oz Butter or Margarine (room temperature)
- 150g/5oz Shamrock Golden Caster Sugar
- 2 Eggs
- Few drops of Goodall’s Vanilla Extract
- 2 tablespoons Water
Filling
- Chocolate pieces or chocolate spread
Icing
- 225g/8oz Icing Sugar
- 150g/5oz Butter or Margarine (room temperature)
- 2 tablespoon Cocoa, sieved
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Line cupcake tin with paper cases.
- Put the flour, butter/margarine, sugar, eggs, vanilla and water into a mixing bowl and beat until smooth.
- Put spoonfuls of dough into base of paper cases. Place a piece of chocolate or drop teaspoons of chocolate spread/nutella on top, then top with another spoonful of dough.
- Bake for 20-25 minutes until risen and springs back when gently pressed. Cool on a wire tray.
- When cool, beat icing ingredients together and pipe or spread on top of cupcakes.
