Chocolate cupcakes



`3/4 cup cocoa powder
`3/4 cup all-purpose flour
`1/2 teaspoon baking powder
`1/4 teaspoon salt
`3/4 cup (1 1/2 sticks) unsalted butter
`1 cup sugar
`2 large eggs
`1 teaspoon vanilla essence
`1/2 cup sour cream*

*Sour Cream substitute: 1/2 cup yoghurt +1/2 tsp baking soda.


Preheat oven to 180ºC.

  1. In a bowl, mix all the dry ingredients and set aside.
  2. With an electric hand mixer, whisk together butter and sugar for 5 minutes.
  3. Add the eggs one by one and whisk each time until well combined before adding the other. Whisk until light and fluffy.
  4. Add vanilla essence.
  5. Whisk in the sour cream.
  6. Now add the flour mixture and whisk into a uniform batter.
  7. Place cupcake liners into the muffin try.
  8. Spoon the batter into the mould and bake for20-25 minutes.

Yields 12 cupcakes

For Topping:     

3 sachet whipping cream powder

½ cup cold milk

2 drops of food colour of your choice

Add the ingredients in a whisking bowl and whisk for at-least 5 minutes until it reaches a thick creamy consistency.

Place in freezer for 5 minutes so the cream sets and thickens.

Remove from freezer, give it a light whisk.

Add to piping bag and decorate the cupcakes.





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