Picnic Cupcakes Recipe

Here is a classic vanilla sponge cupcake that contains a secret chocolate chip filling.

This is great for kids and, as the name suggests wonderful for picnics. As a healthier option you could substitute dried fruit for the chocolate chips or use a mix of half chocolate and half fruit.

Whatever you use, this is a new twist on a classic cupcake that is sure to go down a storm.

Picnic Cupcakes

Serves: 20

Ingredients:

150g (3/4 cup) butter, softened
150g (3/4 cup) sugar
3 eggs
1 tsp vanilla extract
280g (2 cups) self-raising flour
120ml (1/2 cup) milk

For the Chocolate Filling:

240g (8 oz) cream cheese, softened
1 egg, lightly beaten
65g (1/3 cup) sugar
180g (6 oz) dark chocolate chips (at least 60% cocoa solids)

Method:

Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition, then beat in the vanilla extract.

Add the flour to this creamed mixture, alternating with the milk. Once the batter is smooth, divide between 20 cupcake wells that have been lined with paper cases. Ensure that you fill the wells no more than half full.

In a small bowl, beat together the cream cheese, egg and sugar until smooth. Fold in the chocolate chips then drop this mixture by the tablespoonful into the cake batter.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 18 minutes, or until a toothpick inserted into the centre of each cupcake emerges cleanly.

Allow to cool completely on a wire rack before serving.

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