This is a great recipe to make with kids – delicious fun! You can make the cupcakes in under 30 minutes – less time than it takes to go to the store and buy a mix. I’ve taught this recipe to kids at home cooking parties, and cooking camps for the City of Edmonton. Serves 12
1/2 cup + 2 tbsp milk (not skim)
1 tbsp white vinegar
1 cup all-purpose flour
1/4 cup unsweetened cocoa
2/3 cups sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 cup melted butter or oil (about 5 tbsp)
1 large egg
- Preheat the oven to 350 degrees.
- Line a muffin/cupcake tin with large paper liners.
- In a small bowl combine the milk and vinegar. Stir and let sit a few minutes to curdle.
- In a medium bowl, stir together the dry ingredients with a wooden spoon.
- Add the soured milk and butter and beat vigorously with a wooden spoon until combined, about a minute.
- Add the melted butter and egg, and beat until just combined.
- Spoon the batter into the lined cupcake tin, dividing evenly among them.
- Bake about 20 minutes – test with a toothpick, and when it comes out clean, the cupcakes are done. Don’t overbake!
- Let stand 5 minutes in the cupcake tin after removing from oven, then carefully remove them from the tin and place on a cooling rack. Let them cool completely before frosting them.
Tips, Suggestions & Information:
- If you have buttermilk in the fridge, you can use that instead.
- I recommend Fair Trade chocolate and cocoa as the growers are paid fair wages, child labour is not used, and the workers are not subjected to slavery, inhumane working conditions, and hazards. It costs a bit more, but we can be confident that our purchase is ethical, humane and compassionate.