Maple and Cocoa Tea Cakes

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a small bowl, combine the flours and cocoa powder.

3. 3

   Set aside.

4. 4

   In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

5. 5

   Add the sugar gradually followed by the maple syrup and beat until fluffy, about 3 minutes.

6. 6

   Add the eggs, 1 at a time, beating well after each addition.

7. 7

   Add the dry ingredients in 3 parts, alternating with the milk and vanilla.

8. 8

   With each addition, beat until the ingredients are incorporated but do not over beat.

9. 9

   Using a rubber spatula, scrape.

10. 10

    down the batter in the bowl to make sure the ingredients are well blended.

11. 11

    Carefully spoon the batter into greased cupcake tins, filling them about 3/4 full.

12. 12

    Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

13. 13

    Cool the cupcakes in tins for 15 minutes.

14. 14

    Remove from the tins and cool completely on a wire rack before icing.

* Per serving · 4 servings · Values may vary.

No additional tips available.