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Ingredientes
- You’ll need a 12 hole cake pop mold
- 85g (2/3 cup) all-purpose (plain) flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 50g (1/4 cup) granulated (white) sugar
- 40g (1/3 stick) butter, room temperature
- 1 large egg
- 60ml (1/4 cup) milk
- 1 tsp vanilla extract
- Preheat oven to 175°C (350°F) and prepare your cake pop pan as per the manufacturer’s directions.
- Whisk together flour, baking powder and salt in a bowl.
- In a second bowl, beat together sugar and butter until pale and fluffy. Add egg and mix well, then add vanilla and mix well.
- Alternate adding flour and milk (flour-milk-flour-milk-flour), mixing after each addition until combined.
- Spoon batter into the mold, coming right up to the brim.
- Fix the top on and bake in centre of oven for 20 minutes. Allow to cool in the mold for a few minutes before removing to a wire rack.
- Cupcakes
- You’ll need 12 cupcake liners
- 175g (1 2/5 cups) all-purpose (plain) flour
- 2 tbsp unsweetened cocoa
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 100g (1/2 cup) granulated (white) sugar
- 85g (3/4 stick, 3 oz) butter, room temperature
- 2 large eggs
- 120ml (1/2 cup) milk
- 2 tbsp all-purpose (plain) flour
- 100g (1/2 cup) granulated (white) sugar
- 120ml (1/2 cup) whole milk
- 115g (1 stick, 1/2 cup) unsalted butter, room temperature
- 1/2 tsp vanilla essence
View Full Recipe at Pizzarossa
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