Fruit Cake
Dry Ingredients: – 1 cup all-purpose flour – ½ cup unsweetened cocoa powder – 1 teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt Wet Ingredients: – ½ cup granulated sugar – ½ cup packed brown sugar – 2 large eggs – ½ cup buttermilk – ¼ cup vegetable oil – 1 teaspoon vanilla extract
Cheesy Spinach Stuffed Chicken Breasts
Slowly add dry ingredients to the wet mixture. Stir gently until smooth. Do not overmix to avoid dense cupcakes. Batter should be thick.
Line a mini muffin tin with paper liners. Fill each cup ⅔ full with the batter using a spoon or piping bag for easy, even distribution.
Preheat oven to 350°F (175°C). Bake cupcakes for 10–12 minutes. Insert a toothpick in the center; it should come out clean when done.
Allow cupcakes to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before adding frosting or decorations.
Top with chocolate ganache, buttercream, or cream cheese frosting. Garnish with mini chocolate chips, sprinkles, or a pinch of sea salt.
Serve these mini cupcakes at birthdays, school events, or as holiday treats. Pair with milk or coffee for a delightful dessert experience.
More Stories
Visit Em’s Kitchen