Chocolate Chip Vanilla Cupcakes with Vanilla Buttercream Icing

Vanilla cupcakes are the most basic cupcakes, and adding chocolate chips can make them a little bit more decadent and give them more body. The versatility of the classic vanilla cupcake means that you can spice it up with things like the chocolate chips, and add different icings and decorations.

110g unsalted butter at room temperature
225g caster sugar
2 large eggs
150g self-raising flour
125g plain flour
120ml milk at room temperature
1tsp vanilla extract
120g chocolate chip

110g unsalted butter at room temperature
60ml milk at room temperature
1tsp vanilla extract
500g icing sugar
food colouring

Step 1
In a large mixing bowl cream the butter and sugar together until you have a smooth, pale mixture. Add the eggs one at a time and mixing thoroughly after each addition. Sift the flours into a seperate bowl and mix the milk and vanilla in a jug. Add about a third of the flour to the creamed mixture, beating thoroughly, then a third of the milk, again beathing thoroughly. Repeat until all the flour and milk has been used. Mix in the chocolate chips.

Step 2
 Preheat the oven to 170°C, and line a muffing tray with cupcake cases. Carefully transfer the mixture into the cupcake cases filling them two thirds full. Transfer to the oven and cook for 20-30 minutes, until golden brown and slightly raised. Check the centre of the cake with a skewer or thin knife, it should come out clean if it is properly cooked. Remove the cupcakes from the oen and leave to cool on a wire rack. Once cool you can add icing.

Step 3
I a large mixing bowl beat all the icing ingredients, except the food colouring and only half the icing sugar, together. Slowly add the remaining icing sugar and beat until the mixture is smooth and creamy. If you are adding food colouring add it carefully and beat thoroughly after each addition tobuild up to your desired shade. Once achieved use a pallet knife, or a spatula, to spread the icing over the top of the cupcake.