Enjoy the delectable pairing of British-style cupcakes and cookies. These sweet treats are ideal for afternoon tea or as a sweet treat at any time.
Ingredients: 250g all-purpose flour. 1 tsp baking powder. 1/4 tsp salt. 115g unsalted butter, softened. 200g granulated sugar. 2 large eggs. 1 tsp vanilla extract. 120ml whole milk. 100g chocolate chips or chunks. 100g dried currants or raisins.
Instructions: Preheat the oven to 180C 350F and line a cupcake tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Fold in the chocolate chips or chunks and dried currants or raisins. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely. For the cookies, use the remaining batter and drop spoonfuls onto a baking sheet lined with parchment paper. Bake the cookies for about 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Ian M
