ISSUE
Friday, August 15, 2025
Volume 16 . Issue 72
INGREDIENTS
200g- Flour
125g- Butter
220g- Caster sugar
50g- Coco powder
2- Eggs
160ml- Water ( room temperature)
1tsp- Vanilla extract
METHOD
Preheat oven to moderate ( 180C/160C fan).
Line the muffin/cup cake pan with paper cases.
Combine butter, sugar, eggs, the water and sifted flour (maida) and coco powder in medium bowl.
Beat on low speed for 4 minutes with electric mixer until the ingredients are combined and the mixture is smooth, lump free and paler in colour.
Drop slightly rounded tablespoons of mixture into paper cases.
The mixture should be enough for 12 medium sized cup cakes
Bake uncovered for about 15 to 20 minutes at (180C/160C fan)
Serve at room temperature, dusted with a little sifted icing sugar on top.
INGREDIENTS 200g- Flour 125g- Butter 220g- Caster sugar 50g- Coco powder 2- Eggs 160ml- Water ( room temperature) 1tsp- Vanilla extract METHOD Preheat oven to moderate ( 180C/160C fan). Line the muffin/cup cake pan with paper cases. Combine butter, sugar, eggs, the water and sifted flour (maida)...
INGREDIENTS
200g- Flour
125g- Butter
220g- Caster sugar
50g- Coco powder
2- Eggs
160ml- Water ( room temperature)
1tsp- Vanilla extract
METHOD
Preheat oven to moderate ( 180C/160C fan).
Line the muffin/cup cake pan with paper cases.
Combine butter, sugar, eggs, the water and sifted flour (maida) and coco powder in medium bowl.
Beat on low speed for 4 minutes with electric mixer until the ingredients are combined and the mixture is smooth, lump free and paler in colour.
Drop slightly rounded tablespoons of mixture into paper cases.
The mixture should be enough for 12 medium sized cup cakes
Bake uncovered for about 15 to 20 minutes at (180C/160C fan)
Serve at room temperature, dusted with a little sifted icing sugar on top.
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