Chocolate Cupcakes
Ingredients
Dry ingredients
2 cups of sugar
2 cups of cake flour
2 tsp of baking powder
1&1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup of cocoa powder
2 cups of cake flour
2 tsp of baking powder
1&1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup of cocoa powder
Wet ingredients
2 tsps of granulated coffee stirred into a cup of hot water
2 eggs
1 cup of milk
1/2 cup of oil
2 tsp vanilla essence
2 eggs
1 cup of milk
1/2 cup of oil
2 tsp vanilla essence
Method
Preheat oven to 180°C
In a large bowl, sift together all the dry ingredients. Add the milk to the coffee mixture and stir.
Next, Add all the wet ingredients to the dry ingredients, whisk until well combined, about 1 minute.
Place cupcake holders into muffin pans pour just over half level of cake batter. Bake for 12-15 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. Put cupcakes on a wire rack, cool completely.
To make whipped cream.
With an electric beater, beat the cream( 250ml) until soft peaks form, add 2-3 tablespoons of icing sugar and a dash of vanilla essence, tbs cocoa/milo or coffee powder and beat until stiff.
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