Christmas baking!😘
Chocolate Cupcakes 巧克力杯子蛋糕
Ingredients:
1-1/4 cups milk
1 teaspoon white vinegar
1-3/4 cups all-purpose flour
1-1/2 cups granulated sugar (I used 1-1/4cup)
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170g) butter or margarine, softened.
2 large eggs
1 teaspoon vanilla extract
For Fluffy White Frosting: ( I used leftover butter cream, I just saved this fluffy white frosting recipe for future use. )😊
2 large egg whites
1-1/2 cups granulated sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla extract
Instructions:
1-1/4 cups milk
1 teaspoon white vinegar
1-3/4 cups all-purpose flour
1-1/2 cups granulated sugar (I used 1-1/4cup)
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170g) butter or margarine, softened.
2 large eggs
1 teaspoon vanilla extract
For Fluffy White Frosting: ( I used leftover butter cream, I just saved this fluffy white frosting recipe for future use. )😊
2 large egg whites
1-1/2 cups granulated sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla extract
Instructions:
For Cupcakes:
1.Preheat oven to 350 degrees F/180 degrees C. Line twelve muffin-pan cups with paper liners.
2.Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes.
3.Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Beat in butter at low speed until mixture is crumbly. Add milk mixture, eggs and vanilla; beat at medium speed 3 minutes.
4.Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely.
5.Spread cupcakes with warm frosting. Sprinkle lightly with sprinkles.
For Frosting:
Combine egg whites, sugar, cream of tartar and water , beat on high speed 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread.
Source from: Diana's Desserts
Happy Baking!
1.Preheat oven to 350 degrees F/180 degrees C. Line twelve muffin-pan cups with paper liners.
2.Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes.
3.Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Beat in butter at low speed until mixture is crumbly. Add milk mixture, eggs and vanilla; beat at medium speed 3 minutes.
4.Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely.
5.Spread cupcakes with warm frosting. Sprinkle lightly with sprinkles.
For Frosting:
Combine egg whites, sugar, cream of tartar and water , beat on high speed 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread.
Source from: Diana's Desserts
Happy Baking!
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