Basic chocolate cupcakes
- 5ml (1 tsp) vanilla extract
- 5ml (1 tsp) vinegar
- 125ml (½ cup) milk
- 190g butter
- 340g sugar
- 3 large eggs
- 300g cake flour, sieved
- 50g cocoa powder
- 7,5ml (1½ tsp) bicarbonate of soda
- 125ml (½ cup) boiling water
Preheat the oven to 180°C. Lightly grease three 12-hole muffin tins and line with cupcake cases.
Combine the vanilla extract, vinegar and milk.
Beat the butter and sugar until light and creamy. Add the eggs and the milk mixture (it will curdle but this is not a problem) and stir in the flour.
Dissolve the cocoa in a little hot water and add it to the mixture. Dissolve the bicarbonate of soda in the boiling water and add it to the mixture (it will froth up).
Spoon the mixture into the cupcake cases and bake for 15 minutes. Once cooked and cooled, use the recipe for mini spider’s web chocolate cupcakes (see F&HE October 2014, page 116) to turn these cupcakes into hauntingly delicious Halloween treats.