ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Chocolate Cupcake

Saturday 29/September/2018 - 08:38 AM
File photo
File photo

Ingredients
1 Cup | 200g White Sugar
2 Eggs
½ Cup | 125ml Vegetable Oil
1½ Cups | 190g Flour
½ Cup | 65g Cocoa Powder
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 Cup | 250ml Buttermilk
1 Cup | 2 Sticks | 225g Butter
5 Cups | 625g Icing Sugar | Powdered Sugar | Confectioners Sugar
½ Cup | 65g Cocoa Powder
½ - 1 Cup | 125ml - 250ml Milk
1 tsp Vanilla Essence

Directions
In a medium sized mixing bowl combine the sugar، eggs، oil and vanilla.
In a larger mixing bowl sieve together the flour، cocoa powder، baking soda، baking powder، and salt.
Add half of the wet ingredients as well as half of the buttermilk to the dry ingredients and fold together until combined.
Add the remaining wet ingredients and buttermilk to the batter and fold together until you no longer see any dry flour.
Line a cupcake tin with 12 liners and fill each ⅔ of the way full with the cupcake batter.
Bake in a 180 C | 350 F oven for 15-20 minutes or until the cupcakes spring back when lightly pressed in the center.
Leave to cool completely on a wire rack before decorating.
In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the room temperature butter. Beat on high speed for about 5 minutes until the butter is soft and almost doubled in volume.
Add the sugar in thirds، beating in between until completely incorporated. With the last third of the sugar add in the cocoa powder.
The buttercream will be very thick at this point، turn the mixer to low speed and stream in half a cup of milk.
Scrape down the sides of the bowl and add more milk if you would like a thinner consistency.
Add in the vanilla essence and beat for a further 2 minutes.
Pipe onto your cooled cupcakes and sprinkle with chocolate hail to decorate.

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