Honestly speaking, I’ve always found cupcakes from a mix far better (as in finer texture, lighter, fluffier) than my “scratch” cupcakes that tended to be heavy as mud. However, because of family food allergies, I try to make everything from scratch so I can avoid all the additives and ensure it is dairy free. I hunted for years for the perfect chocolate cake/cupcake recipe and I think this is it. My kids, and now my grandkids, all love it.
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened (I use vegetable shortening)
1 1/2 cups white sugar
3/4 teaspoon vanilla extract
1 cup milk (I USE SOY MILK OR ALMOND MILK)
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk (THIS IS THE MESSY PART — THE DRY COCOA RISES LIKE A CLOUD! DRAPE A TEA TOWEL OVER THE MIXER UNTIL THE COCOA IS MIXED INTO THE BATTER); beat well.
Fill the muffin cups 2/3 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Makes one dozen cupcakes.
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