Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
625 ml cake flour
375 ml sugar
10 ml bicarbonate of soda
30 ml cocoa powder
5 ml salt
250 ml buttermilk
2 extra large eggs
330 ml oil
5 ml vanilla essence
10 ml white vinegar
200 g LANCEWOOD Spread Delight™ Chocolate Full Cream Spread
Other decorations of your choice
Preheat the oven to 180°C. Line two 12-cup muffin pans with cupcake cups. Mix together the cake flour, sugar, bicarbonate of soda, cocoa powder and salt. Sift together twice. Beat the buttermilk, eggs, oil, essence and vinegar together. Add to sifted mixture and mix until combined. Do not over mix. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 full). Bake for approximately 20 - 22 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean. Do not over bake! Cool the cupcakes in the pans for 10 minutes. Remove and place on a wire rack and allow to cool completely before icing.
Spread with LANCEWOOD Spread Delight™ Chocolate Full Cream Spread and top with raspberries and other decorations of your choice.
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: