Description
From Bridget Edwards of Bake at 350.
Ingredients
- 1-¼ cup Cake Flour
- ⅛ teaspoons Kosher Salt
- 1 teaspoon Baking Powder
- ½ cups Unsalted Butter, At Room Temperature
- 1 cup Sugar
- 2 Eggs At Room Temperature
- 1-½ teaspoon Vanilla Extract
- ¼ teaspoons Almond Extract
- ½ cups Plus 1 Tablespoon Milk, At Room Temperature, Divided
- 3 Tablespoons Natural Unsweetened Cocoa
- Frosting Or Glaze, If Desired
Preparation
Heat oven to 350ºF. Line 12-cup regular muffin tin with paper cupcake liners.
Sift flour, salt, and baking powder together. Set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing until blended, scraping the sides and bottom of bowl as needed. Beat in vanilla and almond extracts.
On low speed, add flour mixture in 3 additions, alternating with the 1/2 cup milk, beginning and ending with the flour. Scrape sides and bottom of bowl to ensure flour is incorporated.
Remove 3/4 cup batter to another bowl. To the 3/4 cup batter, add cocoa powder and remaining 1 tablespoon milk. Stir until blended.
Spoon the vanilla and chocolate batters into the prepared muffin tins. Use a knife or chopstick to swirl the batters gently.
Bake for 20–22 minutes or until the tops bounce back when lightly pressed. Cool in the pan for 3 minutes in the pan, then carefully remove to a wire rack to cool completely. Frost as desired.
(Base recipe adapted from Cupcakes! by Elinor Kilyans.)
