Friday, October 2, 2009

Chocolate Cupcake with whipped cream

This recipe was adapted from Family Favorites Muffins and Cupcakes published by Parragon. However, for ease, replaced the cream cheese frosting topping with whipped cream and then dust lightly with sifted cocoa. Made 12 cupcakes instead of 18 as recommended, ending up making it looks bigger and just like muffins :-)

For those who prefers it plain ......

For those who loves it with whipped cream ......

For my daughter who asked for more, more whipped cream ........
6 tbsp butter
100 g caster sugar
2 eggs, lightly beaten
2 tbsp milk
55g plain chocolate chips
225 g self-raising flour
25 g cocoa powder

Method for chocolate cupcake
1. Place 18 double –layer paper cases.
2. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradualy add the eggs, beating well after each addition. Add the milk, and then fold in the chocolate chips. Sift in the flour and cocoa, then fold into the mixture.Spoon the mixture into the paper cases and smooth the tops.
3. Bake the cupcakes in a preheated oven, 200C for 20 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool.

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