|Nutritional Guidelines (per serving)|
|Servings: 24 cupcakes (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This basic recipe for extra-moist vanilla cupcakes with chocolate chips is a family favorite and perfect for offering as a snack, at tea time or as party food. They also occasionally can appear on an iftar table when breaking the fast in Ramadan.
Frost the cupcakes if you like, but they are equally delicious plain. Since the quality of chocolate chips in Morocco can be iffy, a good alternative is to hand chop quality dark baking chocolate or a chocolate bar for recipes which call for chocolate chips. In this case, the vanilla cake is flavorful enough so skipping the chocolate chips will be fine.
- 8 ounces unsalted butter (room temperature)
- 1 1/2 cups sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract (or 3 packets vanilla sugar)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup milk
- Optional: 1/2 cup chocolate chips (or finely chopped semisweet or dark chocolate)
Gather the ingredients.
Heat your oven to 375 F (190 C). Grease and flour cupcake tins or line them with paper liners.
In a large bowl using an electric mixer, beat together the butter and sugar until the mixture is light and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture alternately with the milk to the creamed butter and sugar mixture. Beat on low speed just until a smooth, thick batter forms. Do not over mix.
You can stir the chocolate into the batter now if you like, or add it in Step 10.
Spoon the batter into the prepared cupcake liners, filling a little more than half full.
Top each with a sprinkle of chopped chocolate or a few chocolate chips if you haven't added it to the batter in the step above.
Bake the cupcakes until set and golden in color, approximately 15 to 17 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.
Once completely cooled, store the cupcakes in an airtight container at room temperature for several days, or for longer in the freezer.