Lorraine Pascale's Black & White Cupcakes
by Lorraine Pascale and Ella's Bakehouse
40g cocoa powder
40g Divine white chocolate (in chunks) large
4 medium size eggs
A couple of drops of vanilla extract
pinch of salt (if using unsalted butter)
500g icing sugar
Seeds of 1 vanilla pod (or a couple of drops of vanilla extract)
80g-100g Divine dark chocolate cut into small chunks
Turn oven on to 180c
Cream the butter and the sugar together until light and fluffy.
Gradually add the eggs and vanilla beating well between each addition
Fold in the sieved flour, salt and cocoa powder
Stir in the chocolate chunks
Bake in the oven for 20minutes or until cooked. You can test this by inserting a skewer in to the centre of the cake, it should come out clean.
Cream the butter until light and fluffy, sift over the icing sugar and beat well until all combined and no lumps. Add the vanilla seeds and stir in chocolate chunks
Once the cupcakes are cool, using a large piping nozzle, pipe the icing on to the cupcakes.
Decorate with sprinkles and sparkles
Makes 12 cupcakes
About the Chef
Lorraine Pascale at Ella's Bakehouse
Lorraine Pascale is one of the most successful fashion models in the world (working alongside Kate Moss, Naomi Campbell and Christy Turlington), the former face of Versace and Donna Karan has given up the runway and opened a delightful cupcake shop called Ella’s bakehouse cupcakes in London town. But what makes these cakes so darn special I hear your cry? Using mainly British ingredients the sponge is brushed with a light vanilla sugar syrup to make the cupcakes extra tasty and super-duper moist for added sensory pleasure.