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CHOC CHIP CUP CAKE

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Equipment

  • 1 12 Cup cake tray

Ingredients
  

  • 315 gms self raising flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk  * SEE ALTERNATIVES
  • 1 tsbp vanilla extract
  • 1 1/2 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 425°F.
    Spray a 12-cup muffin tray with non-stick cooking spray or line with paper liners.
    In a large bowl, toss together the flour, baking powder, baking soda, salt, and chocolate chips.
    Set aside.
    In a medium bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla.
    Slowly add to the dry ingredients.
    Gently fold together until JUST combined.
    Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes.
    Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
    Do not overbake or the muffins will be dry.
    Let cool for about 5-10 minutes and enjoy warm.

Notes

BUTTERMILK ALTERNATIVES
  • 1 cup buttermilk = 1 cup plain yogurt or Greek yogurt.
  • 1 cup buttermilk = 1 cup plain kefir.
  • 1 cup buttermilk = ¾ cup sour cream + ¼ cup water or milk.
  • 1 cup buttermilk = 1 cup milk + 1 3/4 teaspoons cream of tartar.
  • 1 cup buttermilk = 1 cup water + 1/4 cup buttermilk powder.