Milk chocolate cupcakes

Method

How to make Milk chocolate cupcakes

Preheat oven to 180 degrees C/Gas 4.

1) Prepare a cupcake/fairy cake tin with paper liners and lightly spray with nonstick spray. Sift the cake f;our, bicarbonate of soda, baking powder, and salt together. Set aside.

2) Melt chocolates and water over low heat in a double boiler.

3) In a mixer with a paddle attachment, slowly cream butter and 225g of sugar. Add egg yolks, 1 at a time, and beat until fluffy.

4) In a separate bowl, with a mixer and wire Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip attachment, Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip egg whites and 85g of sugar until stiff peaks form.

5) Combine milk and vanilla in a measuring glass. Fold melted chocolate mixture into butter mixture. Alternately fold the flour mixture and milk mixture into the butter mixture. Gently fold in the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped egg whites.

6) Fill cupcake Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups 2/3 full and bake until a toothpick comes out clean, about 15 minutes.