Description:

Small cocoa cakes from Colombia, South America.

Source:

?

Serves/Makes:16 cakes

Ingredients

• 1-1/2 cups (350 ml) flour
• 1 cup (225 ml) sugar
• 3/4 cup (175 ml) cocoa
• 2/3 cup (150 ml) milk
• 1/2 cup (125 ml) butter
• 3 tsp (15 ml) baking powder
• 1 tsp (5 ml) vanilla
• pinch of salt
• 3 eggs

Preparation

• Put butter in mixing bowl and beat until creamy.
• Add in the sugar, gradually beating until the butter-sugar mixture is fluffy and light.
• Add in the eggs, one at a time, beat well after each egg is added.
• Sift the flour, cocoa, salt, and baking powder together.
• Add in the dry ingredients alternately with the milk.
• Beat just until the flour is mixed in thoroughly.
• Add in the vanilla and beat until mixed in.
• Spoon the cupcake batter into a buttered and floured muffin pan, filling each muffin cup 2/3 full.
• Bake for 20 minutes in a 375 degree (200 C.) oven or until a toothpick or knife comes out clean.
• Remove muffin cakes from the muffin pan and place on wire racks to cool.
• The muffin cakes can be serve warm or cold.

Comments

This recipe is from Colombia, South America.