Thursday, January 27, 2011

One-Bowl Chocolate Cupcakes made in the Mixer

Easiest Recipe Ever 
Tips:
1. If you haven't got any buttermilk use normal milk instead replacing 2 tsp of the milk with white vinegar.
2. It is a really runny mixture so use a small ladle or similar to help pour the mixture into paper cases.

Chocolate Cupcake Recipe 
Makes 24 cupcakes or 48 mini cupcakes
Ingredients
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
330g (1 ½ cups) sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Directions
Preheat oven to 180C (350F). Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Cupcakes will keep, covered, for up to three days.


Fill each paper case 3/4 full.


Cupcakes straight from the oven


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