Ingredients:
For the batter.
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract (if you want you can use vanilla pods to)
110g/4oz self-raising flour
1-2 tbsp milk
·
You can also use a packet mix, your
own preferred vanilla cupcake recipe or just make a simple cake mix and
divide into cases after.
For the topping
Chantilly cream homemade or shop
bought (you can use as much as you like really)
Sprinkles (optional)
Cherry (optional)
Method
· Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper
cases.
· Cream the
butter and sugar together in a bowl until pale. Beat in the eggs a little at a
time and stir in the vanilla extract.
· Fold in the
flour using a large metal spoon, adding a little milk until the mixture is of a
dropping consistency. Spoon the mixture into the paper cases until they are
half full.
· Bake in the
oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into
one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove
from the tin and cool on a wire rack.
·
Once the cakes
are cool get a knife and cut a hole in the middle about ¾ inch down, as long it
doesn’t reach the bottom.
·
Then get your Chantilly
cream and fill the hole till slightly full.
·
Put the cake
you cut out back on its ok if it doesn’t go in properly or is messy as you will
cover with cream anyway
·
Start to layer
on cream then smooth with a butter knife, you can use as much cream as you like
it depends on your taste.
·
As a final
touch add sprinkles or a cherry and viola Chantilly topped vanilla cupcakes.
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