About this recipe:These cupcakes were a hit and are perfect for any chocolate lover. I iced them with the Cheerful Butter Icing recipe from this site. This recipe will yield 24 cupcakes if they aren't filled to the brim (and if no batter is eaten along the way!)
Preheat oven to 175°C. Place patty cups in two, 12 cup muffin tins.
Add lemon juice to milk. Set aside.
Add cocoa powder to hot water and set aside.
Cream butter and sugar in a large bowl until well mixed. Add eggs and vanilla to the mixture and blend until combined.
In a separate bowl sift flour, bicarb soda, baking powder and salt, and mix. Add soured milk and flour alternatively to the butter mixture, beating between each addition until combined. Add cocoa and water to the cake mix and beat into batter, scraping the sides and bottom of the bowl to ensure it is well mixed.
Fill the patty cups with the batter to about 1/2 cm from the top.
Bake in pre-heated oven for approximately 15 minutes or until a toothpick inserted in the centre of the cupcake comes out clean. If you can't cook both batches together place the batter in the refrigerator while the first batch bakes.
My 12 year old daughter recommended me to this fantastic recipe and we make together successfully even though it was our first attempt comparing to the Chinese steam cake that even after five or more attempts it still turned out hard and each time we just had to throw it away.Today I tried half bake and half steam and I was very very surprised that the steamed version turned out so soft and tasty like a great chocolate steam cup cake.Thanks so much for this fantastic recipe and I hope those who had problems making steam cup cakes,use this recipe then. - 24 Aug 2013
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