- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 1 tbsp vanilla extract
- 1 cup boiling water
. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes
. Stir in boiling water (batter will be thin).
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 180 degree Celsius. Fill cups 2/3 full with batter. Bake 22 to 25 minutes.or until wooden pick inserted in centre comes out clean Cool completely. Frost.
Makes About 30 cupcakes.
Beat the whipped cream with icing sugar till soft stiff peaks then pipe it over the cupcakes.
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