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Yield: 12 to 18 cupcakes
3/4 tsp salt
3 cups sugar
3/4 cup softened butter
3 eggs
2 2/3 cup all-purpose flour
1 1/2 cups milk
1 cup cocoa powder
2 tsp vanilla extract
2 tsp Clabber Girl Baking Powder
1 1/2 cups boiling water
2 tsp Clabber Girl Baking Soda
Preheat the oven to 350 F. Line 12 to 18 cupcake cups with paper liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl mix the sugar and butter until creamy. Add the eggs, then milk, and vanilla. Add to flour mixture and beat well; Add boiling water and whisk until smooth. Divide the batter evenly among 12 to 18 lined cupcake cups. Bake for about 22 minutes, or until the cake springs back when pressed gently with your finger. Cool on a wire cooling rack. Frost with your favorite frosting.
Yield: 12 to 18 cupcakes
3/4 tsp salt
3 cups sugar
3/4 cup softened butter
3 eggs
2 2/3 cup all-purpose flour
1 1/2 cups milk
1 cup cocoa powder
2 tsp vanilla extract
2 tsp Clabber Girl Baking Powder
1 1/2 cups boiling water
2 tsp Clabber Girl Baking Soda
Preheat the oven to 350 F. Line 12 to 18 cupcake cups with paper liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl mix the sugar and butter until creamy. Add the eggs, then milk, and vanilla. Add to flour mixture and beat well; Add boiling water and whisk until smooth. Divide the batter evenly among 12 to 18 lined cupcake cups. Bake for about 22 minutes, or until the cake springs back when pressed gently with your finger. Cool on a wire cooling rack. Frost with your favorite frosting.