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  • Best Moist Chocolate Cupcakes

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    nurrfatima
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    This recipe provides instructions for making moist chocolate cupcakes. It calls for creaming butter and sugars together before mixing in eggs one at a time. Dry ingredients like flour, cocoa powder, baking soda and salt are whisked together separately. The dry ingredients and a milk-vanilla mixture are alternated into the wet batter. The cupcakes are baked at 175 degrees Celsius for 25-30 minutes then iced once cooled completely.

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    This recipe provides instructions for making moist chocolate cupcakes. It calls for creaming butter and sugars together before mixing in eggs one at a time. Dry ingredients like flour, cocoa powder, baking soda and salt are whisked together separately. The dry ingredients and a milk-vanilla mixture are alternated into the wet batter. The cupcakes are baked at 175 degrees Celsius for 25-30 minutes then iced once cooled completely.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    17 views1 page

    Best Moist Chocolate Cupcakes

    Uploaded by

    nurrfatima
    This recipe provides instructions for making moist chocolate cupcakes. It calls for creaming butter and sugars together before mixing in eggs one at a time. Dry ingredients like flour, cocoa powder, baking soda and salt are whisked together separately. The dry ingredients and a milk-vanilla mixture are alternated into the wet batter. The cupcakes are baked at 175 degrees Celsius for 25-30 minutes then iced once cooled completely.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Best Moist Chocolate Cupcakes

    Ingredients
    3/4 cup butter
    1 cup soft dark brown sugar
    1/2 cup caster sugar
    3 eggs
    2 cups flour
    1 tsp baking soda
    1/2 tsp salt
    3/4 cup cocoa powder
    2 tbs coffee granules (blh omit kalu tak suka)
    1 1/2 cup milk
    2 tsp vanilla extract

    Preheat to 190d Celsius.


    Beat butter till soft, smooth, creamy and pale. Add sugar and beat till creamy. Beat in eggs one at a
    time.
    Whisk flour, baking soda, salt, cocoa and coffee granules together.
    Mix the vanilla and milk together in a small bowl or pouring jug.
    Add a third of the dry ingredients into batter, mix well. Add half of the liquid, beat well.
    Alternate till you end with the dry ingredients.
    Line muffin tray with liners. Fill cups 2/3 full.
    Reduce oven heat to 175d Celsius. Bake 25-30min.
    Let cool completely before icing.

    http://www.cupcakerecipe.net/

    http://www.duniacupcake.com/content/131-best-moist-chocolate-cupcakes.html

    http://www.kedai-buku.com/

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