How To make Sara Lee's Chocolate Cupcakes
WALDINE VAN GEFFEN VGHC42A:
1/4 cup Oil
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla
1/4 teaspoon Salt
1/4 teaspoon Cinnamon -- optional
1 teaspoon Baking soda
2/3 cup Milk
2 tablespoons Lemon juice
1/3 cup Unsweetened cocoa powder
1 cup All-purpose flour
Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake ata 350~ for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutese. Remove to platter to continue cooling. Frost as desired.
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Hello and welcome to this weeks video. All bakes from these videos will be given away in return for a donation (£5 suggested donation for 10 cupcakes).
All the donations that I receive over the course of 2022 will be gathered together and at the end of the year and shared between 3 charities which are:
The Sara Lee Trust
WOLO Foundation
The Brain Tumour Charity
Any ideas for future bakes or to request a copy of my recipe book please email me on bakingwithmother@gmail.com
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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