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- Small cocoa cakes from Colombia, South America.
- 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
- 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.
- This recipe is from Colombia, South America.
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