This scrumptious cupcake recipe by children's cookbook author Emily Rose Brott is sure to be a hit.

vanilla-cupcakes-with-chocolate-icing

Serves: 12

Ingredients

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What to do

  • 1. Preheat oven to 170°C (335°F) fan-forced.

  • 2. Beat eggs, oil and honey together. Slice vanilla bean lengthways and, using a knife, scrape out seeds and add to mixture. Use the back of a spoon to rub the vanilla bean seeds against the side of the bowl to allow the seeds to dissolve evenly into the mixture. Mix in the flour and milk.

  • 3. Line a cupcake tin with patty cases and fill each case until ¾ full with mixture.

  • 4. Bake for 18 minutes.

  • 5. Leave the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool.

  • 6. To prepare the icing, melt the chocolate, add honey and mix until smooth. Spoon icing over the cupcakes.

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