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Egg-free Chocolate Cupcakes
Nb persons: 0
Yield: about 2 1/2 cups frosting
Preparation time:
Total time:
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3 cups all-purpose flour -(Ayu used 11/2 cup) | |
2 1/2 cups | sugar-, (11/4 but Ayu used only 1 cup) |
1 cup | cocoa powder-, (Ayu used 1/2 cup) |
2 tsp. | baking soda-, (Ayu used 1 tsp) |
1 tsp. | salt-, (Ayu used 1/2 tsp) |
2 cups | whole milk-, (Ayu used 1 cup UHT milk) |
1 cup | butter, melted-(Ayu used 1/2 cup- 115g) |
4 tsp. | honey-, (Ayu used 2 tsp) |
2 tsp. | vanilla extract-, (Ayu used 1 tsp) |
1/2 cup semi-sweet chocolate chips -(Ayu used 1/4 cup) Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating. CHOCOLATE BUTTERCREAM FROSTING makes about 2 1/2 cups frosting Allergy note: contains dairy ingredients (Ayu didnt manage to do this) | |
4 cups | powdered sugar, sifted |
1 cup | cocoa powder |
1/2 cup | butter, softened to room temperature |
1/3-1/2 cup | whole milk |
1 tsp. | vanilla extract |
*start out with 1/3 cup of milk and add more milk to your desired consistency
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
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