Karen has to prepare 120 cup cakes for the Gilmore Park Church Community Meal. She used the Toll House recipe for the chocolate cup cakes which is rich and easy to prepare.
Unfortunately, I did not get a shot of the actual cup cakes. These are the mini cup cakes which Karen made for us to sample.
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cups baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
The ingredients for the recipe above is for making 20 cup cakes which is perfectly fine for home baking. However, since Karen needed 120 cup cakes, we doubled the recipe above and made 3 batches of them. According to Karen, we should not multiply the recipe by too many times as it will change the chemistry of the recipe. This is especially true for baking.
Click on the link below for the instructions.
Instructions
Preheat the oven to 350F. Paper-line 20 muffin cups.
 Combine flour, cocoa, baking soda and salt in a small bowl. |
 Combine the sugar, butter, eggs and vanilla in a large mixer bowl.
Beat the egg sugar mixture until smooth. |
 Gradually beat in flour mixture alternately with milk, starting with flour and ending with flour. This is the best way to get the mixture combine properly. |
 Alternating beat in the milk. |
 Dont forget to scrap to bowl in between to get a well mix batter.
The batter should be smooth and creamy. |
 This is the first time Karen used a silicone cup cake pan. These pan should be non-sticking, that’s why she did not line them with paper cups. Karen used an ice-cream scoop to fill the pan so that the amount is consistent and bake evenly. We learned that the right size of scoop is very important and we need to fill only up to 3/4 of the cup. Too much batter will cause the top to overflow and the cup cake will collapse.
Bake for 18 to 20 minutes or until a wooden pick inserted in the centers comes out clean. Another of testing of doneness is by touching the cake which should bounce back. |
 Cool the cup cakes in the pans for 5 minutes; remove to wire racks to cool completely. Apparently, the silicone pan is not as non-stick as it claimed. Perhaps some non-sticking spray will yield a better result.
Do you have any experience using silicone baking pans? |
 Frost the cup cakes with a milk chocolate frosting which I will blog tomorrow. When frosting, always start with a lot of frosting as its easier that way. Any excess frosting can be removed easily. |
i just want to tell you that your site has been a great blessing, and i love to read yours and ben’s entries. keep up the good work! =)
I nearly got myself one of those silicone (for muffin)… I would get annoy when thing like that happen to me.
They’re very cute. I like my desserts small. Keeps me from eating too much.
wow, who can resist those cuties!! I love soft chewy cookies and these tollhouse ones look perfect. I bake mine at home and have blogged about some recipes too. love the way you’ve shown the pic:)
-Mansi
http://funnfud.blogspot.com
lol. did you know that chocolate was banned in switzerland for many years. read this