Yesterday was incredibly long working day for me, despite being at home. (I am somewhat annoyed at myself, especially after my recent work-themed blog post.) When I clocked-off for the day, I felt like a cakey-treat but the weather was atrocious so I decided to whip something up rather than take the lazy route and go to the shop. I made 12 chocolate-chip cupcakes using a really simple cake recipe I learnt from my Mum when I was a kid. Sam and I both enjoyed them with our tea to round off a tiring week!
Chocolate Chip Cupcakes:
- 2 large eggs, lightly beaten
- 4oz caster sugar
- 4oz butter or margarine
- 4oz self-raising flour
- 1/2 tsp vanilla extract (my own personal addition to Mum’s recipe)
- 70g plain or milk chocolate chips
- Pre-heat oven to 160c for a fan oven (or your equivalent).
- Cream the butter and sugar together until soft and smooth.
- Slowly add the egg and vanilla extract bit-by-bit whilst beating the mixture, over a couple of minutes.
- Add the flour and beat in to a soft and airy mixture.
- Gently fold in the chocolate chips using a metal spoon.
- Put 12 cupcake cases in to a cupcake tin.
- Spoon the mixture equally in to the 12 cupcake cases.
- Place in the centre of the pre-heated oven for approx. 15 mins. The exact time will depend on the oven but the cup cakes should spring back to the touch and be nicely browned. (I turned the oven up about 20c for the last 2 mins to give the tops a bit of a crunch.)
- Remove from the tin and cool on a wire rack.
- Eat with a cup of tea!
Note: The mixture used for these cupcakes can be proportionally scaled-up to also make a really nice sandwich cake. Using 3 eggs and 4oz of sugar / butter / flour plus just over 1/2 tsp of vanilla extract makes enough for filling two 6″ sandwich tins. Lining the tins and putting in the same temperature oven for 20 – 25 minutes should do the trick and then the two cakes can be filled with raspberry jam to make an awesome victoria sponge!