Chocolate Chip Cupcakes


200g butter
125g castor sugar
1/2 tsp vanilla essence
3 eggs
175g plain flour
1 tsp baking powder
50g toasted almonds, coarsely chopped
40g chocolate chips
50ml fresh milk


Cream butter, sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift in flour and baking powder to combine. Add almonds and chocolate chips to mix, followed by milk.

Spoon batter into a muffin pan fitted with paper cup cases to 80% full. Bake in a preheated oven at 200°C for 14-15 minutes or until golden brown.

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