My family loves cake. I have made a cake almost every Sunday for 40 years. I have tried lots of different kinds but I think most often the family’s favorite flavor has to be chocolate. So recently realizing that cupcakes are great portion control, because they can go through a cake in no time at all, I’m trying new cupcake recipes. These new Chocolate Cupcakes are light and fluffy. They almost melt in your mouth. So lets get started.
They are also super simple to make. Some time ago a friend, who is in real estate, sent it out on a flyer. I finely decided to try it.
1/3 cup canola oil
1 1/2 cup sugar
2 tsp vanilla
1/2 cup milk
1/2 cup sour cream
2 cups cake flour
1/4 cup cocoa
1/2 tsp salt
1 Tbsp apple cider vinegar
1 tsp baking soda
Cream together sugar, oil, vanilla, milk and sour cream. Mix in eggs. Add flour, cocoa and salt. Beat well for 4 minutes. Dissolve 1 tsp baking soda in 1 tablespoon apple cider vinegar. Fold into beaten batter until completely mixed. Scoop into cupcake paper about 2/3 full. Bake at 375 degrees for 13-15 minutes or until a toothpick come out with little crumbs. Cool completely before frosting. Makes about 28 Chocolate cupcakes that are light and fluffy.
Note: I think cake flour really makes a difference. If you are like me and don’t particular like to keep track of to many type of flour I use a cake flour substitute.
Just take out two tablespoons of flour from one cup of all purpose flour and add in two tablespoons of cornstarch. Then sift 3 times and remeasure. Afterwards you should have more that you started with. Save the few tablespoons in a Ziplock bag and let if build up for future use.
Frost with your favorite frosting. Ours is Chocolate Butter Cream.
These were made thinking, “wow portion control”. Well guess what? You eat one and it is hard to resist eating another one. Enjoy!