- 30 min
- 20 min
- 1 1/2 cup (225g) plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 120g unsalted butter, room temperature
- 1 cup (160g) brown sugar, lightly packed
- 2 tsp Queen Vanilla Bean Paste
- 2 large eggs
- ½ cup (125ml) buttermilk
- ½ cup (90g) small chocolate chips or finely chopped dark cooking chocolate
Method - Cupcakes
Preheat oven to 160°C (fan forced). Line a 12-hole cupcake tin with cupcake cases. Combine flour, baking powder and salt in a bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until lightened in colour. Add sugar and Vanilla Bean Paste and continue mixing on high for 3 minutes.
Beat in eggs one at a time, mixing until combined. With mixer on low, add a third of the flour mixture followed by half of the buttermilk. Repeat, finishing with the flour and mix until just combined. Add chocolate and fold to incorporate.
Fill cupcake cases to ¾ full and bake for 20 minutes or until they spring back when lightly pressed. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Method - Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and Vanilla Bean Paste until light and creamy. Add flour and milk and mix until a soft dough forms. Add Sugar Strands and chocolate chips, mixing on low until just combined. Roll into balls and refrigerate to firm up.
Method - Cream Cheese Icing
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter, Strawb’ry & Cream Flavour for Icing and a few drops of Hot Pink Food Colour, mixing until combined. Do not over mix. Add icing sugar and mix until just incorporated.
Spoon into a piping back fitted with a star tip. Pipe onto cooled cupcakes, top with Sugar Strands and a cookie dough ball.
Do not over mix the cream cheese icing, as the cream cheese gets soft and loses its shape and firmness. Mix until just combined and smooth.