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Flyaway Chocolate Cupcakes

A delicious treat for you and the kids to enjoy.



  • 1.

    Sift together flour, baking soda, baking powder and salt

  • 2.

    In a separate bowl whisk together hot water and cocoa into a smooth paste. Add cold water and whisk until combined.

  • 3.

    Cream butter for 1 minute, add caster sugar and one egg. Beat until light. Add other egg and beat then stir in vanilla.

  • 4.

    Add ½ the flour to creamed mixture and beat on low until combined.

  • 5.

    Add ½ cocoa mix and beat

  • 6.

    Repeat with remaining flour and cocoa but don’t over beat.

  • 7.

    Half fill cupcake papers.

  • 8.

    Bake for 25mins at 170c or until springy

  • 9.

    Cool in tin for 5 mins before removing to wire cooling rack.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Flyaway Chocolate Cupcakes.


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