Hummingbird Chocolate Cupcakes

special by R’unique

*New Year’s Eve*

cupcakesch cupcake

nutellacupcakes.

Ingredients:

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1½tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract

Directions:

  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
  3. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
  5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.

Adapted from: The Hummingbird Bakery Cookbook

ENJOY!

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