Black Bottom Cupcakes
(recipe adapted from Joyofbaking)
Ingredients:
Cream Cheese Filling:
8 Oz Cowhead cream cheese, room temperature
60g fine sugar
1 large egg
1 Tbsp Cointreau
Chocolate batter:
195g Blue Jacket Cake Flour
160g fine sugar
30g cocoa powder
1 tsp baking soda
1/4 tsp salt
240ml water
80ml vegetable oil
1 Tbsp Cointreau
Method:
1. Cream Cheese
Filling: Beat cream cheese until smooth. Add the sugar, egg & Conitreau. Beat until creamy & smooth. Set aside for later use.
2. Chocolate Cupcakes: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda & salt. In a separate bowl mix the water, oil & Cointreau. Make a well in the center of the dry ingredients & stir in the wet ingredients until smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
3. Bake in the preheated oven at 160C for 25 minutes.
2. Chocolate Cupcakes: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda & salt. In a separate bowl mix the water, oil & Cointreau. Make a well in the center of the dry ingredients & stir in the wet ingredients until smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
3. Bake in the preheated oven at 160C for 25 minutes.
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