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Cup cakes

Cup cakes

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Published by Chetna Shetty
Excellent Cup cake recipe
Excellent Cup cake recipe

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Categories:Topics, Food & Wine
Published by: Chetna Shetty on Jul 10, 2013
Copyright:Attribution Non-commercial


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Makes 12 cakes 270g plain all-purpose flour 2 tsp baking powder 1 tsp baking soda 150g unsalted

butter, room temperature 250g caster sugar 4 eggs 1½ cups plain yoghurt or sour cream 1½ tsp vanilla extract 2 tbsp unsweetened cocoa powder 1 cup chocolate chips 1/3 cup shelled pistachio, finely chopped Preheat oven to 180°C. Grease 12 small paper cake cases. In a food processor mix together the sugar and butter until fluffy. Add in the eggs one at a time, pulsing in between each addition. Add in the yoghurt and the vanilla extract, pulse again. Add the baking powder, baking soda and all of the flour. Divide the batter in half. In one half, add the cocoa powder, in the other the pistachios and chocolate chips. Then using an ice cream scoop, place one scoop of batter into each paper case. Rinse the scoop and add the pistachio batter on top of the chocolate.use an ice scoop to place the pistachio batter on top. Smooth out the surface using a spatula. Bake in the oven for 30 minutes or until a toothpick comes out clean. Allow to rest for 5 minutes then turn out onto a wire rack to cool completely.

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