Hi buddies.....I am back! So, how are you enjoying your kids vacation???Me and my kids had a wonderful time back at home...We had actually planned for a 2weeks hols, but it extended to a month....The best part of the hols was the unexpected wedding of my cousin sister.....So it was shopping, shopping and more shopping.....*phew*.....I had to shop for 3 functions- for the fixing, the engagement and the marriage!!And choosing sarees and jewels for the bride was quite tough; she was totally confused and seemed to like everything the salesman showed her.....*smiles*.....
Tales apart....back to the present...My son was persuading me to bake a cake for him ever since we came down from our hols!!But I was in no mood to bake anything....Finally, yesterday I baked these cupcakes for my kids.....
Found this cupcake recipe from one of my books. I even found a similar recipe but with a different title in another book. However, both the recipes yielded the same cupcake though!
Ingredients:Recipe Source: Chocolate by Parragon Books
Margarine/Butter (softened) - 4 tbsp
Superfine sugar - 1/4 cup
Large egg - 1
Self-rising flour - 1/2 cup
Unsweetened cocoa - 1 tbsp
Semisweet chocolate - 55 gms
Confectioner's sugar - for dusting
- Preheat the oven to 190 C. Put paper baking cases in a muffin pan.
- Put the butter, sugar, egg, flour and cocoa in a large bowl and using a handheld electric mixer, beat together until just smooth.
- Spoon half of the batter into the paper cases. Using a teaspoon, make an indentation in the center of each cake. Break the chocolate evenly into squares and place a piece in each indentation, then spoon the remaining cake batter on top.
- Bake the cupcakes in the preheated oven for 20 minutes or until well risen and springy to touch. Leave the cupcakes in the oven for 2-3 minutes before serving warm, dusted with sifted confectioner's sugar.