Last week I posted about the beginning stages of my grand cupcake adventure, and boy oh boy was it a serious learning curve that almost turned into a disaster, but turned out awesomely!! Like OMG Awesomely.
Now normally, I am a chocolate cake/ cupcake girl, but since 
So in part one
🎂⭐🦄🌈🏳️🌈💘Claire's Crazy Bakes and Kitchen Hacks: Chapter 63 - Magical Stuffed Unicorn Poop Rainbow Pride Cupcakes Part 1🎂⭐🦄🌈🏳️🌈💘,
I shared what I thought would be a simple, easy peasy recipe since I have made vanilla cupcakes like a zillion times, but wow was I wrong. I mean it should have been easy, but I managed to fuck it up royally AND repair them BEAUTIFULLY!
So I basically learned that the chocolate has to be completely immersed in the vanilla batter, but not in its raw state as it sinks to to the bottom and not too late or have pieces of chocolate sticking out as they don't melt!
I made 48 cupcakes for 
Original recipe for 24 cupcakes can be found here:
Claire's Crazy Cakes, Bakes and Kitchen Hacks: Chapter 21 - What to do when a Unicorn poops on your cupcakes 🦄🦄🍥🍥/ Moist Vanilla Cupcakes with Purple Glitter Unicorn Frosting
So Here's what you'll need: **Recipe adapted for 48 cupcakes plus recovery from fuckup, so another batch of batter. Lol. Each batch batter normally yields 24 cupcakes so I ended up with leftover batter
which made me make more cupcakes! Oh no! What a terribly viscous cycle to be stuck in :p nomnomnomnom**
Tools:
4 x muffin/ cupcake trays (4 x12's = 48)
24 Cupcake holders/ baking liners
2 large mixing bowls
An electronic hand mixer
A wooden spoon
A sieve
3 bowls for preparing your different coloured icings and a separate teaspoon for each.
A measuring jug or cup
Batter: American measurements
4 slabs of Cadbury's caramel filled milk chocolate (there may or may not be some pieces left over but sssshhhhh)
6 cups of sugar
6 large eggs
7.5 cups of cake four
9 teaspoons baking powder
3 teaspoon salt
720ml (3 cups) milk
360ml sunflower oil
As much vanilla extract/ vanilla essence s you want. Let your ancestors guide you! I used about 3 tablespoons (possibly a bit more :p)
3 cups of water
**Icing Ingredients: **
750g butter - must be soft/ room temperature
1kg icing sugar
*****vanilla essence, once again, let your ancestors guide you. With the vanilla essence, you just have to remember that the vanilla essence changes the colour quite drastically, but since I was using bright and relatively dark colours, it didn't matter. I used about 3 tablespoons here too.*****
1 tablespoon each of blue and red food colouring - which makes pink, purple and blue
Method:
*This is the method I ended up using it I will definitely tweak it the next time I give this a go! I made two batches of cupcakes 1st, so plus/minus about 2 thirds of the ingredients, then had to make a third batch as I got the timing wrong on all four trays and had to bury the chocolate deeper and cover up with extra batter and re-bake each tray for around 15 to 20 minutes, but it was so worth it when the chocolate melted properly! *
**Method: **
Preheat the oven to 180deg Celcius.
Method Hint: Spray your trays with spray and cook. This will help the holders stay in place and IF your cupcakes rise to much, it will mean spillovers or muffin tops won't stick and they'll still come out.
Line the baking trays with your cupcake holders/ liners.
Combine the milk, oil, eggs and vanilla extract in a bowl and cream together.
In a separate bowl, sift together the four, sugar, baking powder, and salt.
Add the wet ingredients to the dry ingredients and mix well, slowly adding the water until well combined. Never overmix. This will cause your cake to flop/ not rise. The batter for this recipe will be surprisingly thin. This is a GOOD thing and an indication of how light and fluffy your cupcakes will be.
Bake in the oven for between 30-35 minutes. Add the chocolate pieces at around 20 minutes. This recipe will not flop of you open the oven.
You may or may not need this step, but here's how I fixed my un-melted chocolate drama. With the extra batter, you can press down any chocolate that didn't melt, quite firmly, and make space for the chocolate to be surrounded by and topped by the extra batter.
Remove the cupcakes from the baking trays and let them cool off. Obviously, you cant ice warm cupcakes.
While your cupcakes are cooling, you can prepare your icing. Mix thoroughly and then add into three separate bowls where you will add the red (which will come out pink unless you use fancy colour gel, but for my purposes I actually wanted them to be pink), blue to the next bowl and lastly blue and red together to make purple.
Lod your icing gun with the three different colours. At the beginning, I was super careful about keeping the colour separate but by the end of it all I was just shoveling icing in and was covered from head to toe with food colouring and they still turned out beautifully. I iced the cupcakes using a simple rose pattern and finished with edible glitter!
They ended up being absolutely gorgeous, inside and out and no one could tell that I made a booboo at all!
