Adventures in Baking
Sunday, January 29, 2012
Chocolate muffins were made this weekend with
the help of Black Magic Cake and a DIY Tulip Cup tutorial...
the help of Black Magic Cake and a DIY Tulip Cup tutorial...

WHAT WAS NEEDED
MUFFIN INGREDIENTS
1 3/4 cups all purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup fresh blackberries
1 3/4 cups all purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup fresh blackberries
3/4 cup of confectioners sugar to decorate
(This made about 24 regular sized muffin cups)
FOR TULIP CUPS
Parchment Paper and Scissors
FOR TULIP CUPS
Parchment Paper and Scissors

THE HOW-TO PART
1. Preheat oven to 350 degrees.
2. Line trays by cutting parchment paper into squares 2 – 3 inches wide.
One at a time press the squares into the cups in trays. Smooth your fingers into
the corners. Make sure not to force the parchment too far so it doesn't tear.
Don't worry if it doesn't fit perfectly flat, the muffin batter will help with that.
and salt in a large mixing bowl or stand mixer.
4. Add eggs, coffee, buttermilk, oil and vanilla.
Beat at a medium speed for about three minutes. Batter will be thin.
5. Fold blackberries carefully into batter.
6. Fill tulip liners 2/3 full with batter and
bake muffins for approximately 25-30 minutes
or until they pass the toothpick test.
7. Once done, remove trays from oven and
dust muffins with confectioners' sugar and serve!

♥ They were pretty yummy mis amores ♥
Read more...



















