![Picture](/uploads/2/3/3/8/23383412/569681.jpg)
Chocolate minion cupcakes:
Recipe:
1/2 cup Margarine, softened
1 cup Granulated sugar
2 large Eggs
3 tbsp Milk
1 tsp Vanilla Extract
2 cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
3/8 cup Cocoa powder
1/4 tsp Salt
1 cup Sour cream
3/4 cup Chocolate chips
Preparation:
1. Preheat oven to 350°F
2. Generously grease and flour cupcake pans3. With an electric mixer, cream margarine and sugar; beat at
high speed until mixture is very light and fluffy, about five
minutes
4. Beat in eggs, one at a time, beating well after each addition
and scraping down side of bowl frequently
5. Blend in vanilla and milk
6. Into a bowl, sift together the flour, baking powder, baking
soda, cocoa powder and salt
7. Add 1/3 of the dry ingredients to the creamed mixture and mix
at low speed until just combined
8. Add 1/2 of the sour cream and mix at low speed until just
combined
9. Continue to alternate: 1/3 dry, 1/2 sour cream and finish
with 1/3 of the dry ingredients
10. Pour batter into prepared cupcake pan; bake in the preheated
oven for 20 minutes to 25 minutes; until a cake tester inserted near the center
of cake comes out clean
11. Cool in pan 10 minutes before turning out onto a plate
Recipe:
1/2 cup Margarine, softened
1 cup Granulated sugar
2 large Eggs
3 tbsp Milk
1 tsp Vanilla Extract
2 cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
3/8 cup Cocoa powder
1/4 tsp Salt
1 cup Sour cream
3/4 cup Chocolate chips
Preparation:
1. Preheat oven to 350°F
2. Generously grease and flour cupcake pans3. With an electric mixer, cream margarine and sugar; beat at
high speed until mixture is very light and fluffy, about five
minutes
4. Beat in eggs, one at a time, beating well after each addition
and scraping down side of bowl frequently
5. Blend in vanilla and milk
6. Into a bowl, sift together the flour, baking powder, baking
soda, cocoa powder and salt
7. Add 1/3 of the dry ingredients to the creamed mixture and mix
at low speed until just combined
8. Add 1/2 of the sour cream and mix at low speed until just
combined
9. Continue to alternate: 1/3 dry, 1/2 sour cream and finish
with 1/3 of the dry ingredients
10. Pour batter into prepared cupcake pan; bake in the preheated
oven for 20 minutes to 25 minutes; until a cake tester inserted near the center
of cake comes out clean
11. Cool in pan 10 minutes before turning out onto a plate