This is my most asked for recipe (when I take a plate somewhere). It makes deliciously dark chocolate cupcakes. And they have the best keeping qualities. After 5 days, they still look, feel & taste great (but don't worry, they never last that long)
Ingredients1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (use baking cocoa, not drinking cocoa)
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Method
1 Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3 Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Makes 18 cupcakes (using Wilton cupcake papers) with flat tops
Ingredients1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (use baking cocoa, not drinking cocoa)
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Method
1 Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3 Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Makes 18 cupcakes (using Wilton cupcake papers) with flat tops
No comments:
Post a Comment