Maple and Cocoa Tea Cakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Perfect with tea. Frost with Pomegranate Cream icing. Ingredients:
1 1/2 cups self-rising flour |
1 1/4 cups all-purpose flour |
2 tablespoons unsweetened cocoa powder |
1 cup butter, softened |
1 1/3 cups sugar |
1/2 cup light maple syrup |
4 large eggs, at room temperature |
3/4 cup low-fat milk |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. In a small bowl, combine the flours and cocoa powder. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually followed by the maple syrup and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape.
4. down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into greased cupcake tins, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
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