Fluffy Cookies and Cream Cupcakes

In case you haven't noticed even though it's 2019, the majority of store-bought cakes or cupcakes are filled with preservatives such as propylene glycol which can cause many health problems if you consume too much of it. Also, store-bought cakes are normally dry and tough with some even tasting as if they've been in the fridge for too long because of there very cold and firm. If you're new to my stories on vocal I mainly promote home baking that can be cost-effective and can also be enjoyable too. I'm also going to start introducing healthy recipes for baking and cooking. Many of these recipes will consist of low carbohydrate meals, and little or no sugar tray bakes and cakes. Here now and then there will be some recipes that will particular be unhealthy such as these delicious cookies and cream cupcakes but everyone needs to enjoy a little sugar every once in a while. If you enjoy reading my recipes here on vocal make sure to check some more of my recipes on Bethany Bakes.

The Recipe

These delicious homemade cupcakes are filled with chocolate chips on the inside and have fresh cream cheese frosting on top that will have you craving for more. The recipe only takes 1 hour and 15 minutes depending on your level of speed in the kitchen and makes between 12-16 cupcakes. Not so bad right? The best part is this recipe gives you a nice, soft sponge that will make you question whether buying store-bought cakes are really worth the expenditure. So why not give this recipe a try. If you do happen to make the homemade goods or try any of my other recipes on Bethany bakes, send me pictures at [email protected] and you will be in for a treat.

Makes: 12-16 cupcakes

Preparation: 20 minutes

Time in the oven: 15-20 minutes

Icing preparation: 5 minutes

Frosting and decorating: 15 minutes

Total time: 1 hour+

Ingredients

• 70g of butter (soft)
• 2 cups of self-raising flour
• 1/2 cup of sugar
• 1 tbsp of baking powder
• 1 tsp of salt
• 3/4 and 1/3 cups of milk
• 2 eggs
• 20g of chocolate chips

For the frosting:

• 60g of butter (soft)
• 450g of icing sugar
• 75g of cream cheese

The baking begins

1. Line the cupcakes in the cupcake tin, and preheat the oven to 170 degrees.
2. Begin to make the batter by combining all the dry ingredients with the butter, and whisk in an electric mixer or handheld whisk until the mixture begins to form a crumb-like consistency. Mix the milk and eggs in a separate bowl, then add to the dry mixture. Stir in all ingredients until a cake batter forms. While mixing, add in the chocolate chips, ensuring that they're evenly dispersed into the cake batter.
3. Spoon the batter into the cupcake cases, ensuring that they're filled 1/2 to the top. Do not overfill the cupcake cases, otherwise the cupcakes will overflow while baking in the oven.
4. Place the cupcakes in the oven for 15-20 minutes or until golden brown at the top. Once baked, leave to cool before adding the frosting.
5. Cream in the butter, and add 1/2 the amount of the icing sugar together until the frosting begins to form. Add 1/2 of the cream cheese to the frosting, and continue whisking until the frosting becomes thick. Then add the remainder of the ingredients. If the frosting is not thick enough, just add some more icing sugar.
6. Once the cupcakes are cooled, using a piping bag, or small palette knife, top each cupcake with a reasonable amount of frosting, then feel free to add small chocolate chip cookies on top.