Tonight I tried out my idea for a chocolate cupcake variation. The CTAW chocolate variation for butter cake is done by substituting 2tbsp of flour for cocoa. This being quite a large recipe, I substituted 3tbsp of the plain flour with cocoa.
After 25 mins at 180°C/350°F the skewer came out clean.
I filled the cupcake patties a skinny cm short of the rim and got 24 from one batch.
I shall ice them in the morning when they've cooled and use a milk/butter frosting :D
--------
Ed note: I couldn't wait...
That there is two batches of glacé icing with some cocoa and shaved dark chocolate added. Oh yeah!
No comments:
Post a Comment