Chocolate Sponge Cake Cupcakes
By: Lady Catherine ...
Published: Wednesday, June 6, 2012 - 9:59am

Ingredients




1 cup all-purpose flour
3 tablespoons cocoa (such as Hershey’s Special Dark)
1 teaspoon baking powder
¼ tsp. salt
½ cup milk
2 tablespoons butter
2 eggs
¾ cup sugar
2 teaspoons vanilla extract

Preparation

1 Preheat Oven 350 degrees: 2 Butter muffin tins or use paper muffin cup liners. 3 Sift flour with cocoa, baking powder and salt. 4 Gently melt the milk with the butter. 5 Beat eggs and sugar with a mixer until fluffy.  Add flour mixture, milk mixture and vanilla.  Beat at medium speed until smooth. 6 Spoon batter into prepared muffin cups. 7 Bake for 18 minutes or until cupcakes spring back when touched lightly in center.  Cool cupcakes in pan on a wire rack 10 minutes; remove from pan, and cool completely.

About

Inspired by:  Weight Watchers Easy Weeknight Favorites.
Serve plain or with fresh whipped cream and enjoy!
These cupcakes are light and delicious.
With Love,
Catherine
xo