Chocolate Cupcakes

This recipe is very light and not too sweet. It’s perfect for cupcakes with fancy icing and decoration or for fairy cakes. The recipe was given to me by my friend Leonie, who makes it with gluten-free flour.

Chocolate Cupcakes
Makes 18

1 cup SR flour
2 tablespoons cocoa
3/4 cup sugar 
I use castor sugar
3 tablespoons butter  I always use unsalted
2 eggs

Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

Sift flour and cocoa into a mixing bowl. Stir in the sugar.

Melt butter and pour into a measuring cup.  Let the butter cool a little before proceeding.  Add the eggs to the cup and then add enough milk to make 1 cup.

Pour over the dry ingredients and beat for 4 minutes.

Spoon mixture into patty cases/cupcake tin and bake in a moderate oven  I use 180/350  for 15 minutes, or until a skewer comes out clean.

Published in: Uncategorized on August 27, 2007 at 8:52 pm  Comments (5)  
Tags: , ,

5 CommentsLeave a comment

  1. is the chocolate cupcake recipe also from the cranapple bakery cookbook?

  2. Hi Angel,

    No, this recipe isn’t from The Crabapple Bakery Cupcake Cookbook. The recipe was given to me by a friend and I believe it comes from an old cookbook that belonged to my friend’s grandmother.


  4. Yes, it does taste nice. It’s light and moist, and not too rich. Perfect for childrens’ parties.

  5. Thanks for the recipe…baking cupcakes for Amelie’s school birthday!

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