|175 gms All purpose flour|
|25 gms Cocoa powder|
|2 tsp Baking powder|
|1/4 tsp Salt|
|100 gms Butter|
|150 gms Castor sugar|
|125 ml Milk|
|1 tsp Vanilla essence|
The other day when Reva messaged me that it was ages since she tasted my bakes, I baked this chocolate cupcake for her. Though I wanted to bake something more exotic, My lack of time did not allow me to bake them. But the cutie she is, she was more than happy to taste these and enjoy too. Have promised her that I would bake some more cakes for her the coming week.
These chocolate cupcakes are very easy to make and stores well. These can be baked in advance and frosted when necessary. I love to serve these cup cakes without frosting at tea time.
Preheat the oven to 180C
Sift the flour, cocoa, baking powder and salt together and keep it aside.
Beat butter and sugar well and till creamy
Add one egg at a time and beat well
Add vanilla essence and beat well
Now alternatively fold in the flour mixture and milk. Do not over mix.
Scoop it into the lined cupcake mould
Bake it for 20 -25 minutes or until the skewer comes out clean
Transfer it to the cooling rack
Serve when it cools down a little
Check out the other bloggers doing this Bake-a-thon
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