Children in Need Pudsey Vanilla Cupcakes

Since leaving school - and therefore no longer having the long, exciting build-up - Children in Need seems to creep up on me without realising and all of a sudden it's Friday, Terry Wogan's everywhere and I'm frantically trying to bake something Pudsey-themed for charity.

If, like me, you're a little unorganised this year and need to whip something up quickly this afternoon for a last minute bake sale or to munch on while you sit on the sofa and watch the show (and donate!) then look no further than these super easy vanilla cupcakes with the best chocolate frosting IN THE WORLD. Seriously, Lorraine Pascale hit the jackpot with this recipe.

They're so simple to make, taste amazing, and if you can muddle your way though using a piping bag then they'll look really, really cute.

Now's the time to be a Baking Hero, so aprons on, and bake for the nation!

I think most supermarkets are selling Pudsey/CiN themed cupcake cases, but I purchased mine from Lakeland. (Similar ones here).

I've mixed together two of my favourite recipes for these cupcakes but the originals can be found here: the recipe for the vanilla cupcakes can be found in The Hummingbird Bakery's Cupcakes and Muffins, and the chocolate frosting is from Lorraine Pascale's Let Them Eat Cake, Cake in Fast, Fresh and Easy Food.

Ingredients:

For the vanilla cupcakes:

120g plain flour
140g caster sugar
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1/4 tsp vanilla extract/paste

For the chocolate frosting:

100g dark chocolate
550g icing sugar
250g really soft butter
1/4 tsp vanilla extract
2 tbsp milk
Sprinkles / Hundreds & Thousands, to decorate

Method:

Preheat the oven to 170C (325F) Gas 3.

Put the flour, salt, baking powder, salt and butter in a freestanding electric mixer with the paddle attachment and beat on a slow speed until you get a sandy consistency and everything is combined.

Gradually pour in half of the milk and beat until the milk is just incorporated.

In a jug, whisk together the rest of the milk, the egg and the vanilla extract.

Pour the egg mixture into the batter and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a few more minutes until the mixture is smooth. Make sure you don't over mix, though!

Line a 12-cup muffin pan with Pudsey paper cases and divide the mixture between them. Lakeland's Traditional Ice Cream Scoop is perfect for this as it ensures each of the cupcakes are exactly the same size.

Bake in the preheated oven for 20-25 minutes or until light golden and the cake bounces back when touched. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

While the cupcakes are cooling, make the chocolate frosting. Carefully mix together the softened butter, icing sugar, milk and vanilla extract until smooth. Melt the dark chocolate and mix it in, making sure it's thoroughly combined. Transfer to a piping bag with a star nozzle, and cover the tops of the cupcakes with swirls of the frosting. Dust the cupcakes with sprinkles et voila! Super easy Pudsey Vanilla Cupcakes with Chocolate Frosting!

As much fun as all the baking is it's important not to forget the main reason for doing it and getting involved, so make sure if you're watching Children in Need tonight on BBC1 or you go past a bake sale today then hand over a few pennies and donate. Go on, #BeAHero!

It's such a worthy cause that makes an enormous difference to children across the United Kingdom, so give what you can and enjoy the evening!