Hey there :)
After stumbling across the chocolate chip aisle (if you could call it that...) at a local supermarket, our cake making instincts kicked in. Here is our step to step guide on how to make our double chocolate chip cupcakes...
(Makes 18 cakes)
With the oven at gas mark 4, weigh 3 eggs; this will be your custom weight for all of the other ingredients.
Measure out the sugar and the margarine/ butter, and mix together.
Weigh out the flour and crack the eggs into the mixture, adding the flour slowly during mixing.
Add 1 whole packet of white chocolate chips and stir thoroughly with a spoon (not the electric mixer, as this will brake the chips).
Pour into cake cases and place in oven. We blind baked, but kept them in for roughly 10-15 minutes- depending on your personal taste.
Using Betty Crocker's wonderful frosting, pipe onto the top of the cakes once cool and sprinkle milk chocolate chips to complete.
(Makes 18 cakes)
With the oven at gas mark 4, weigh 3 eggs; this will be your custom weight for all of the other ingredients.
Measure out the sugar and the margarine/ butter, and mix together.
Weigh out the flour and crack the eggs into the mixture, adding the flour slowly during mixing.
Add 1 whole packet of white chocolate chips and stir thoroughly with a spoon (not the electric mixer, as this will brake the chips).
Pour into cake cases and place in oven. We blind baked, but kept them in for roughly 10-15 minutes- depending on your personal taste.
Using Betty Crocker's wonderful frosting, pipe onto the top of the cakes once cool and sprinkle milk chocolate chips to complete.
Enjoy!
Keep calm and bake cakes!
Milly Joy and Phoebe Mae
xoxo
No comments:
Post a Comment