Ingredients

Vanilla layer:

375ml Cake flour
10ml Baking powder
2.5ml Salt
125g Butter
187ml Sugar
2 Large eggs
5ml Vanilla essence
187ml Milk

Chocolate layer:

140g Butter, softened
140g Sugar
3 Eggs
100g Self-raising flour
25g Corn flour
25g Cocoa powder
30ml Milk

Strawberry icing:

1kg Strawberry icing
250g Butter
5ml Vanilla essence

Instructions

  1. Preheat the oven to 180 degrees Celsius and line a muffin pan with paper liners.
  2. Start with the vanilla mixture.
  3. Sift the flour, baking powder and salt.
  4. Using an electric mixer beat the butter and sugar until light and fluffy.
  5. Add each egg one at a time ensuring that it is well mixed before adding the next one.
  6. Add the vanilla essence to the egg mixture and mix.
  7. Fold the milk and egg mixture into the flour mixture.
  8. Set the vanilla mixture aside.
  9. Start with the chocolate mixture.
  10. Using an electric mixer beat the butter and sugar until light and fluffy.
  11. Add each egg one at a time ensuring that it is well mixed before adding the next one.
  12. Sift the flour and corn flour.
  13. Fold the milk and egg mixture into the flour mixture.
  14. Add the cocoa and mixture until all the ingredients are blended.
  15. Add a layer of chocolate mixture to each cupcake liner.
  16. Add a layer of vanilla mixture on top of the chocolate mixture. Make sure not to fill the liners too high.
  17. Bake for 10- 15 minutes until well risen and springy to the touch.

To make the icing:

  1. Combine the ingredients until the icing is stiff. Decorate as desired.