(Recipe source: Magnolia )
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 cup softened butter
- 1/2 sugar
- 1/2 cup brown sugar
- 2 eggs at room temperature
- 3 oz melted chocolate (i.e 90 grams)
- 1/2 cup buttermilk
- 1/2 tsp vanilla essence
Method:
- To melt the chocolate, place in a double boiler over simmering water on low heat.
- Remove from heat and let it cool.
- Sift the flour and baking soda, set aside.
- In a bowl cream the butter using electric beater.
- Add the sugar and beat for 3 minutes until fluffy.
- Add the eggs one at a time, beat well after each addition.
- Add the chocolate, mix well.
- Add the dry ingredients alternating with buttermilk and vanilla essence.
- Scrape down the batter from the side using a rubber spatula.
- Scoop the batter into the cupcake lines.
- Bake at 175C for 20 minutes.
- Cool in tin for 10 minutes.
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