Ingredients:
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (96g)
1/8 teaspoon salt
3 tablespoons butter, softened (43g)
1 1/3 cups white sugar (268g)
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (96g)
1/8 teaspoon salt
3 tablespoons butter, softened (43g)
1 1/3 cups white sugar (268g)
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Method:
1. Preheat oven to 175 deg C. Line a muffin pan with paper or foil liners.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
4. Fill the muffin cups slightly more than 1/2 full.
5. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
6. Frost with your favourite frosting when cool.
1. Preheat oven to 175 deg C. Line a muffin pan with paper or foil liners.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.
4. Fill the muffin cups slightly more than 1/2 full.
5. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
6. Frost with your favourite frosting when cool.
by Brenda (
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