Chocolate Cupcake Recipe
This chocolate cupcake recipe or patty cake recipe is another of my very old recipes and a very handy one indeed. Again, when my daughters were smaller I would make double batches, freezing some of them for later, sometimes icing them before freezing. Very handy for school lunches, but also very handy when friends and family drop by. Ingredients 125 grams of butter Method Cream butter and sugar together till light and fluffy then add vanilla and the lightly beaten eggs, mixing well. Combine flour and cocoa powder then fold in the dry ingredients and milk alternately, again mix well. Place cupcake or patty cake liners in cupcake pans or patty pans or alternatively grease the pans well with butter and sprinkle flour into them, shaking off excess flour to stop the cakes from sticking to the pans. I do prefer the liners, as not only do I feel they look better, but you don't have to worry about the cakes sticking. Put dessertspoons of mixture into cupcake pans or patty pans and bake in a moderate oven for 10 to 15 minutes. Turn out on a wire rack to cool before icing or leave plain, whichever you choose. My family always enjoy them straight from the oven warm! One of the reasons I usually make a double batch! HINT: In this day of being aware of eating healthier, replacing the ingredients with lighter options makes no difference to the taste and texture of these cupcakes or patty cakes! They are easy and simple to make and delicious.
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