I am in cupcake heaven these days :-). Whoever invented the cupcake divider is a genius !!! and I will be forever grateful.
I have been using this cupcake recipe for as long as I can remember and for me this recipe is just the best. The cupcakes are soft and moist, just perfect, just as a cupcake should be.
Well, with my love of cupcakes, chocolate and vanilla, this combination was just a given.
Half and Half Cupcakes
Preparation time: approximately 1 hour (including icing the cupcakes)
Baking time: 20 minutes
Total time: approximately 1 hour 20 minutes
Makes 12 cupcakes
Pre-heat oven to 180 degrees C /350 degrees F
125 grams stork ‘bake’ margarine
150 grams (190 millilitres) castor sugar
2 extra large free-range eggs
1/2 teaspoon vanilla extract or 1 teaspoon vanilla essence
185 grams (340 millilitres) self raising flour
125 millilitres Clover full cream milk
Pre-heat oven to 180 degrees C/350 degrees F
Sift the self raising flour, and set aside.
Using an electric beater/mixer, on medium speed, beat the margarine and sugar in a large bowl until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Add vanilla extract/essence and mix with electric beater/mixer until well combined.
Fold in self raising flour and milk alternatively, beginning and ending with flour.
Then put half of the mixture into a separate bowl and add 2 tablespoons of cocoa into the mixture and stir well to combine. If you feel the mixture is a little too thick add a teaspoon of milk to the cocoa mixture.
Then, with the cupcake dividers neatly in place inside the paper cases, fill one half of the paper case with the vanilla mixture and the other half with the chocolate mixture. Continue this method until complete.
Remember to fill each paper cupcake case about 3/4’s full to allow for rising.
Bake for 20 minutes *
Allow to cool completely before decorating with icing.
Butter Cream Icing
125 grams salted butter, at room temperature
400 grams icing sugar
3 tablespoons of full cream milk
1/4 teaspoon vanilla extract or 1/2 teaspoon of vanilla essence
2 tablespoons of cocoa
Sift the icing sugar in a separate bowl and set aside.
Place the butter in a large mixing bowl. The butter must be soft, but not in liquid form.
Add the sifted icing sugar gradually while mixing with an electric beater/mixer on medium speed until mixed through well.
Then add the milk and the vanilla extract or essence.
Continue to mix with the electric beater/mixer until the icing is creamy and fluffy.
Then, in a separate bowl, halve the icing.
In the one bowl of vanilla icing, add two tablespoons of cocoa and mix through thoroughly. If you find that the cocoa has made the icing too thick, add 1 tablespoon of full cream milk.
Ice the cupcakes accordingly.
* I have stated the temperature and time for a Convectional Oven. These cupcakes were baked in a fan oven (so my oven was at 170 degrees C and I increased the baking time by five minutes).