Diy and ideas
INGREDIENTS.
- All Purpose Flour / Maida – 1 1/4 cup / 150 grams
- Cocoa Powder – 1/3 cup / 35 grams
- Sugar – 3/4 cup / 150 grams (you can reduce it to 1/2 cup)
- Baking Powder – 2 tsp
- Salt – 1/4 tsp
- Egg – 1
- Vanilla Essence – 1 tblspn
- Oil – 1/3 cup / 80 ml
- Milk – 1/2 cup / 120 ml
- Chocolate – 1 cup cut into cubes
- (My 1 cup measures 240 ml)
Method:
- Preheat panggangan to 190 degree C. Line a muffin tray with cupcake cases and set aside.
- In a bowl take maida, cocoa, salt, baking powder and mix it well.
- Take egg and sugar in a bowl and beat for a min.
- Now add in milk, vanilla, oil and whisk till combined.
- Add in flour mix in and fold gently. Dont over mix the batter.
- Add 1/2 cup chocolate chunks and fold into the batter.
- Now use a icecream scoop and scoop the batter into the muffin cases. Fill right to the top,
- Top with some more chocolate chunks.
- Now bake it in panggangan for 15 to 20 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is baked.
- Now remove it from panggangan and let it cool in the tin for 5 mins.
- Now remove it from the tin and let it cool on a wire rack.
- Enjoy warm with a cup of milk.
- This will stay good for 2 to 3 days at room temp. Store in fridge for upto a week. You can warm it in microwave for few sec before serving.
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2E8kuC9
Source
diyandideas2019.blogspot.com
Bridgette Brock
Tuesday, February 12, 2019