Preheat oven to 350F. Line standard 12-cup muffin pan with paper liners.
Batter - In a mixing bowl, combine ¾ cup of All Purpose Flour, ¾ cup of Sugar, 1 tsp of Baking Powder, ½ tsp of Baking Soda and ¼ tsp of Salt; set aside. With an electric mixer, combine 6 tbsp of Unsweetened Dutch-process Cocoa Powder and 3 tbsp of Hot Water until a thick paste forms. Add melted 3 tbsp of Unsalted Butter, 6 tbsp of Buttermilk, 1 large Egg and 1 Egg White; beat until combined. Whisk in flour mixture until smooth.
Cream Cheese Icing - With an electric mixer, beat 3 oz of Cream Cheese and 1 cup of Confectioners Sugar until light and fluffy.
Cupcakes - Scoop batter into prepared pan and bake until a tester comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely. Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops.
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