Ingredients
Equipment
Method
Instructions
- Preheat your oven to 180°C (350°F) or 160°C for fan-assisted ovens and line a muffin tin with cupcake cases.
- Cream together unsalted butter and caster sugar in a large mixing bowl using an electric mixer for 3-4 minutes until light and fluffy.
- Incorporate large eggs one at a time, mixing well after each addition, and add the vanilla extract.
- Sift in the self-raising flour and gently fold it into the mixture until just combined.
- Evenly divide the batter among the prepared cupcake cases, filling each about two-thirds full.
- Bake for 18-20 minutes until golden and a toothpick comes out clean. Cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack to cool completely before frosting.
- Frost the cooled cupcakes generously with chocolate frosting and top with chocolate sprinkles.
Nutrition
Notes
Ensure all ingredients are at room temperature for best results. Watch bake times closely, as ovens vary.