Chocolate Vanilla Treats (Print Version)
# Ingredients:
01 -
1 and 3/4 cups plain flour.
02 -
3/4 cup cocoa powder, dutch processed.
03 -
1 and 1/2 teaspoons of baking powder.
04 -
A teaspoon of baking soda.
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Half a teaspoon of salt.
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One and a half cups of buttermilk.
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A teaspoon of vanilla flavoring.
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Optional: A teaspoon of instant coffee powder.
09 -
3/4 cup vegetable or canola oil.
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2 cups white sugar.
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Two eggs.
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An extra egg white.
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A cup of softened butter.
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One pound powdered sugar.
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1/2 teaspoon salt.
16 -
A teaspoon vanilla essence.
17 -
1/3 cup heavy cream (add more if needed).
# Instructions:
01 -
Turn your oven on to 350°F. Put liners in 32 muffin trays and set them aside for now.
02 -
In a big bowl, mix together flour, cocoa, baking soda, baking powder, and salt. Leave it for later use.
03 -
In a measuring cup, stir together buttermilk, vanilla, and the coffee granules (if you're using them). Keep nearby.
04 -
In another large bowl, blend oil with sugar until smooth. Add eggs and then the egg white, one at a time. Beat for around 90 seconds—your mix should look lighter.
05 -
Add the dry ingredients a little at a time with the milk mix, starting and finishing with the dry mix. Scrape the bowl to make sure it blends smoothly.
06 -
Spoon batter into muffin tins until they’re about 2/3 full. Bake in the lower-middle of the oven for about 15 to 22 minutes, or until a toothpick comes out mostly clean with soft crumbs.
07 -
Leave cupcakes to sit in the tray for around 5-10 minutes before moving to cooling racks. They need to be completely cooled before adding frosting.
08 -
In a mixing bowl, add butter, powdered sugar, salt, and vanilla. Start blending on low until the mix looks smooth, and the butter breaks apart.
09 -
Pour in the heavy cream bit by bit and keep blending. Increase the speed to medium to get rid of lumps and make it super creamy. Scrape the sides and mix again to make it smooth.
# Notes:
01 -
For frosting, you can swap heavy cream with milk. Start with half the amount and adjust if needed.