Chocolate Curl Vanilla Cupcakes

19th June 2021

Vanilla cupcakes with gorgeously sweet vanilla buttercream and covered in milk chocolate curls.

Recipe

Chocolate Curl Vanilla Cupcakes Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 25 minutes

Cook Time: 15 minutes

Cooling/Decorating Time: 1 hour

Total Time: 1 hour 40 minutes

Servings: 12

List of equipment needed:

Scales, Cupcake tray, Cupcake cases, Large bowls, Sieve, Electric mixer or Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cake tester, Cooling rack, D2 piping nozzle, Piping bag.

Ingredients

For the sponge:

175g Baking butter
175g Caster sugar
3 Medium eggs
1 tsp Vanilla extract
175g Self raising flour

For the buttercream:

250g Block butter
500g Icing sugar
1 tsp Vanilla extract

For the decoration:

60g Milk chocolate curls

Instructions

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Place the 12 cupcake cake cases Individually into the cupcake tray.
In the large bowl cream the butter and sugar until it becomes pale in colour using an electric mixer or wooden spoon.
Add the eggs one at a time, mixing well between each egg.
Add the vanilla extract and mix well.
Then sieve the flour into the mixture and fold in gently using a spatula.
Divide the mixture equally between the 12 cupcake cases.
Bake for 15-20 minutes or until the cake tester comes out clean.
Once cooled remove the cupcakes onto a cooling rack and leave until cold.

For the buttercream:

Cut the softened block butter in cubes and place into a large bowl. Mix until pale in colour.
Slowly add half the amount of sifted icing sugar and mix well, repeat for the second half.
Add the vanilla extract and mix until combined.

For the decoration:

Place the nozzle inside the piping bag, cut just enough for the tip of the nozzle to go through.
Place the buttercream into the prepared piping bag.
Squeeze the buttercream down to the tip of the bag.
Pipe the buttercream onto the cupcakes in a circular motion starting from the outside working towards the middle.
Pour some of the chocolate curls into the cup of your hand remember to be quick as the chocolate could melt in your hand.
Then gently push the chocolate curls into the buttercream.
Repeat this for all 12 cupcakes.

Store for up to 3 days in an airtight container(s).

Notes: