This is my second baking attempt since we bought the new oven. The 1st was the Chocolate Chip Cookies I made last week but forgot to take photos (too bad because they were delish!).
I got this recipe from Andrea Cabrera-Yu (my batch mate from high school) which she got from a colleague from ING. Thanks Rea for this recipe :)
Ingredients:
2 cups boiling water (Whoa! Just realized I used 1 cup instead of 2 cups. glad it still turned out great)
1 cup unsweetened cocoa powder (I used Hershey's)
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (I used the whole slab of Anchor unsalted butter which is 227g)
2 1/4 cups white sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
Method:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, pour bowling water over cocoa and whisk until smooth. Let the mixture cool. Sift together flour, baking soda, baking powder and salt. Set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter into the cupcake pans (only fill in up to 2/3 the volume).
3. Bake in preheated oven for 25-30 minutes. (I baked my cuppies for 25 mins)
Makes about 3 dozens of cupcakes.
My baking station
Butter mixture
Dry ingredients and cocoa mixture
The little boy is curious
2nd batch nicely done!
3rd batch baking in the oven
Using Mickey Mouse Cupcake Cups
Yummy!
