Chocolate and Vanilla Cupcakes

Ingredients:

Ingredients:
150g (5 oz) butter
300g (11 oz) caster sugar
3 eggs, beaten
250ml (1 cup) milk
225g (1/2 lb) plain flour
1 pinch of salt
1 tsp bicarbonate of soda
50g (2 oz) cocoa powder

For the Topping:
175g (6 oz) unsalted butter
300g (2/3 lb) icing sugar
1 tsp vanilla extract
50g (2 oz) plain chocolate (at least 65% cocoa solids)
blue sugar pearls, to decorate

Method:

Cream together the butter and sugar in a mixing bowl until pale and fluff then beat in the eggs an milk.

In a separate bowl, sift together the flour, salt, bicarbonate of soda and cocoa powder then stir this mixture into the liquid ingredients. Line 20 wells from two 12-hole muffin tins with paper cases. Spoon the cake batter into these then transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 12 and 15 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

For the icing (frosting), beat the butter in a bowl until smooth. Sift in the icing sugar and beat well then stir in the vanilla until smooth. Spoon this mixture into a piping bag then pipe swirls of the icing onto each cake.

For the chocolate curls, melt the chocolate in a small bowl, either in a microwave or over a small pan of barely-simmering water. Spread the melted chocolate onto a baking tray and allow to set in the refrigerator. Allow the chocolate to warm to room temperature for 5 minutes then scrape a sharp knife across the surface to create chocolate curls. Refrigerate these until needed.

To decorate, scatter the sugar pearls over the buttercream then sit a few chocolate curls on top of each cake.