I’ve been busy this whole week doing a lot of baking. I’ve got quite a few posts queued up. so lets start from the start of the week.
Monday was SPCA cupcake day and i had volunteered to bake some cupcakes for M’s office. it was choc cupcakes with white icing and choc chunk cookie cupcakes.
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2-inch chunks
Preheat oven to 180 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Sift together flour, baking powder, and salt in a medium bowl; set aside.
Put butter and sugars into the bowl and mix with electric beater until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely.
Cupcakes ready. Happy Munching!