Ingredients A
21/2 cups cake flour
2 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups sugar
Ingredients B
11/2 cups vegetable oil (oil yields a very moist cake)
1 cup milk
3 large eggs
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
3 tablespoons red food coloring
Directions
-Preheat oven to 175degrees Celsius and line your cupcake trays with cupcake liners or Foil cupcake liners.
-In a large bowl, sift together cake flour, cocoa powder, baking soda, salt and sugar.
-In another bowl beat together the oil, milk, eggs, vinegar, vanilla and food coloring with a handheld electric mixer.
-slowly add the ingredients A sifted to ingredients B and mix until smooth and thoroughly combined.
-Spoon the batter into cupcake liners about 2/3 filled.
-Bake in oven for 12-15minutes for mini size cupcakes, 20-25minutes for regular size and 30-35minutes for large size.
-Remove and allow to cool completely before frosting.
Cream Cheese Frosting
-250g cream cheese, softened
-1/2 stick butter, softened
-1 teaspoon vanilla extract
-2cups sifted confectioners’ sugar
-Beat cream cheese and butter until light and fluffy.
-Add vanilla and beat well.
-Gradually add sugar and beat until frosting reaches desired consistency.
-Pipe onto the cooled cupcakes. I used Brand Wilton Tip 233 for grass.
-Decoration used Brand Daiana Rainbow peanut chocolate for the mini eggs, Brand Pamler Rabbit chocolate and sugar paste flowers.
Recipe by Sandra Kwan
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