Chocolate Cupcakes with Sprinkles
Yield: 16
prep time: 15
cook time: 15
total time: 30
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 3 Tbs butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 tsp vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 350°. Prep and measure the ingredients. Line a muffin pan with paper or foil liners.
- Sift the dry ingredients, flour, baking powder, baking soda, cocoa and salt. Whisk to combine, then set aside.
- Use a stand mixer or hand mixer to cream together the butter and the sugar until light and fluffy. Add eggs one at a time, beating well after each egg. Stir in vanilla, then using low speed, start alternating the flour mixture with the milk, then beat well to combine.
- Fill muffin cups 3/4 full, then bake for 15-17 minutes until a toothpick inserted comes out clean.
Frost as you wish!
All photographs copyright Janet S. Grey.
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