Chocolate Cup Cakes

 

Mixture A:

8 oz self rasing flour
8 oz castor sugar
4 eggs
8 oz butter / margerine
4 tbsp cocoa powder (Add more for stronger taste of chocolate)

 

Mixture B:

1/2 cup milk mix with 2 tbsp cocoa powder

 

 

 

 

 

 

 

Beat the sugar and butter/margerine until fluffy. 

 

 

 

Beat the eggs seperately until fluffy.

 

 

 

 

 

 

 

 

 

 

Add in cocoa powder and chocolate milk (Mixture B) and stir well.

 

 

 

 

The mixture should be smooth and creamy. 

 

 

 

 

Place the mixture into the paper cups.

 

 

 

 

Bake at 180 – 190 degree celcius around 15 minutes (for medium cup).  Increase baking time for bigger cup. Estimate serving: 50 cup cakes (medium).