Ebony & Ivory Heart Cupcakes

Ebony & Ivory Heart Cupcakes




Makes: 12                                          Prep: 30 mins                            Baking: 20 mins




What do we need:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
50 gr dark chocolate, melted



1. Preheat your oven to 180C. Stand 12 silicone cases or paper cupcake cases in a 12-hole muffin tin. Beat together the sugar and butter until pale and fluffy. Beat in the eggs one at a time. Mix in the flour and milk. Divide the mixture between seperate bowls. Beat the vanilla into 1 bowl and the chocolate into the other.

2. Divide each mixture between 6 cases, filling them about two-thirds full. Bake for 15-20 minutes until risen and springy to the touch. Leave to cool completely on your wire rack.

3. Make your toppin g from whipped cream and pipe it on your cupcakes, or cut their tops off first.



Conny Bakes Tip:

Your batter will be better if all your ingredients are at room temperature before mixing.




                                                          "Enjoy"