Source: Martha Stewart
Ingredients
Makes 2 dozen
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Directions
- Preheat oven to 180°C. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
2 comments:
Lis..ini loe pas nge-bake tuh kertas langsung dimasukkin ke cetakan ya..?
ato gimana? gue udah coba pake adonan brownies..cup cake nya tapi cetakan kertas jadi keliatan agak berminyak tuh..
Iya pake kertas cupcakes yg ditaruh di atas cetakan brownies
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