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Chocolate Cake and Cupcakes


grain free chocolate cupcakes


NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.



CAKE TIPS:

1. To bring eggs to room temperature quickly, set them in a glass of very warm water.

2. Melted butter should be warm not hot when adding to a recipe.

3. Most recipes work with either salted or unsalted butter.

4. Metal pans brown and crisp more than glass pans.

5. Glass pans take longer to come to temperature.

6. Ovens vary, so bake times may need to be adjusted.

7. Use room temperature ingredients for this recipe.

8. I like to sift the Bakery Mix when making cakes.

9. If using a glass pan, reduce temperature to 325°F and lengthen the bake time.


Makes 12 Cupcakes or 2 -6" cakes or 1 - 8" or 9" layer


DRY INGREDIENTS

2 C MULTI-USE BAKERY MIX (250g)

1 1/2 C S'WEEET! Sweetener Blend (210g) *see below for substitutions

1/2 C Cocoa Powder (50g)

3 t (1 T) Baking Powder (12g)


DRY INGREDIENTS

1 C Black Coffee or Water (240g)

4 Lg Eggs (200g)

1 Stick Melted Butter (112g)

2 t Vanilla Extract


DIRECTIONS:

1. Pre-heat your oven to 350°F and line your cake or muffin pans.

2. Sift the Bakery Mix into a bowl.

3. Whisk in the sweetener, cocoa powder, and baking powder..

4. In another bowl, combine the coffee, eggs, melted butter and vanilla.

5. Whisk the dry mixture in with the liquids until well combined.

6. Let the batter rest a few minutes, then whisk again.

7. Pour batter into pans and bake as directed.


BAKE TIMES:

1 - 8" or 9" cake - 30-34 minutes

2 - 6" cakes - 26-30 minutes

12 cupcakes - 18-22 minutes


SWEETENERS VARY tremendously and will affect the outcome of all baked goods.

Allulose and kabocha-based sweeteners will make baked goods soft and not crispy. Erythritol can make them firm and more crumbly. We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Swerve, Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix.


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