Patent Flour
Preheat the oven to 350ºF/ 180ºC /. Line muffin tins with paper liners.
Cake: in a bowl, whisk together Al Baker flour, cocoa powder, baking soda, baking powder, salt, egg, sugar, yogurt, oil and the vanilla, until smooth and well combined. Pour in the boiling water, and slowly mix.
Divide the batter evenly among the cups, filling each cup about halfway full.
Bake for 20 minutes, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.
Let the cupcakes cool completely before frosting.
Frosting: In a large bowl mix the butter, cocoa powder and vanilla until smooth. mix in the milk and sugar, beating (on medium speed) to spreading consistency.
Frost the chocolate cupcakes.
Preheat the oven to 350ºF/ 180ºC /. Line muffin tins with paper liners.
Cake: in a bowl, whisk together Al Baker flour, cocoa powder, baking soda, baking powder, salt, egg, sugar, yogurt, oil and the vanilla, until smooth and well combined. Pour in the boiling water, and slowly mix.
Divide the batter evenly among the cups, filling each cup about halfway full.
Bake for 20 minutes, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.
Let the cupcakes cool completely before frosting.
Frosting: In a large bowl mix the butter, cocoa powder and vanilla until smooth. mix in the milk and sugar, beating (on medium speed) to spreading consistency.
Frost the chocolate cupcakes.
Patent Flour
