Black and white cupcakes recipe

115g dark chocolate 85g butter 175g soft dark brown sugar 2 eggs (separated) 185g plain flour ¾ tsp baking powder ¾ tsp bicarbonate of soda Pinch of salt 250ml milk 1 tsp vanilla extract Dark chocolate (to decorate) Preheat the oven to 190C / gas mark 5. Line a 12-hole muffin tray with muffin cases. Melt the chocolate in a bowl over a pan of simmering water, or in the microwave. Cream the butter and sugar together until pale and smooth. Slowly add the egg yolks and beat well. Next, add the melted chocolate and beat again. Sift together the flour, baking powder, bicarbonate of soda and salt. Measure the milk into a jug and stir in the vanilla extract. Alternatively add the flour and the milk to the main mixture, beating well. In a clean bowl whisk the egg whites until stiff peaks have formed. Then carefully fold this into the main batter. Spoon the batter evenly into the muffin cases to two-thirds full. Bake in the centre of the oven for about 25 minutes, until raised and golden. Once cool, ice with vanilla buttercream (recipe below) and decorate with shavings of chocolate. Vanilla buttercream 115g butter 60ml milk 1 tsp vanilla extract 500g icing sugar Beat together the butter, milk and vanilla extract, and half the icing sugar. Gradually add the remaining icing sugar and beat to a smooth buttercream. Keep any unused icing in an airtight container at room temperature for 3-4 days. • This recipe is taken from the Primrose Bakery app (Random House, £2.49), available from the App Store