Thursday, April 18, 2013


2 cups cake flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
2 tbsp water
6 tbsp plain yogurt
1/3 cup water
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees.
Line 24 muffin tins with paper liners; set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together.

In a small bowl, combine the water and yogurt.

In a separate large bowl, beat the butter using an electric mixer on medium to high speed until fluffy; add the sugar and beat about 3 minutes until light and fluffy.  Add the eggs, one at a time, beating well after each.  Beat in the vanilla extract.

With the mixer on low speed, add the flour/cocoa mixture alternately with the yogurt mixture and beat just until blended.  Spoon mixture into the prepared muffin cups filling each 2/3s full.

Bake at 350 degrees for around 20 minutes until a wooden toothpick inserted in the centers comes out clean.  Place on wire rack in the pan for 5 minutes to cool slightly.  Remove from pans and cool completely on the wire rack/s.

Frost with your favorite frosting when completely cooled.  Decorate as desired.

Yield: 2 dozen cupcakes

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