Light and fluffy vanilla cupcakes, filled with sweet mini fudge pieces. This cake is such a simple, delicious and indulgent bake. I love to pile it high with my toffee sauce buttercream frosting for the ultimate sweet treat!
This bake uses mini fudge pieces. These can be found in the baking aisle of larger supermarkets or online in places like Amazon. The basis of this cake is a simple vanilla cake. To make this, you can use the all-in-one method in which all of the cake ingredients are added to the bowl and mixed together. Or you can use the creaming method which starts with mixing the butter and sugar until creamy. Then adding the flour, eggs, milk and vanilla essence. Mix everything together until completely combined, lightly stirring through the mini fudge pieces. You can lightly cover them in a dusting of flour, as some people feel this stops them sinking. However I have found that sometimes that also makes them heavier and the best way to add the glace cherries is to very lightly stir them through the batter with a spoon.
Fudge
With vanilla I always recommended using a vanilla paste over a runny extract. This is because I’ve found a more ‘natural’ flavour and creates a better over all flavour compared to a cheaper runny vanilla essence. It also creates a better overall flavour and texture to the batter and finished cake.
Once these are cooked and have turned golden brown, remove from the oven and cool in the tin for roughly 5 minutes. After this, remove from the tin and allow to cool fully. Top with your favourite icing and a few extra fudge pieces for the perfect finishing touch.
This only makes 5 cupcakes as I’ve always found that a smaller batch is best. These are best enjoyed fresh but any leftovers can be stored in a cool dry place for 2-3 days.
Ingredients
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- 1/4 teaspoon Vanilla Extract
- 30 grams Mini Fudge Pieces, plus extra for decoration
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, eggs, self-raising flour, milk and vanilla essence in a bowl and using an electric mixture, blend until everything is fully combined.
- Lightly stir through the mini fudge pieces and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown but still light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Top with your favourite icing and a few extra fudge pieces for the perfect finishing touch!
Notes
Cakes are always enjoyed best when freshly made, but any leftovers can be stored in a cool, dry place for 2-3 days
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!