Chocolate Cupcake recipe from 1941

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This Chocolate Cupcake recipe appeared in the Forest Lake Times on November 6, 1941.


INGREDIENTS


  • 1 cup all-purpose flour (120g)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 tbsp unsalted butter (42g)
  • ½ cup sugar (100g)
  • 1 egg
  • ½ tsp vanilla extract
  • 5 tbsp milk
  • 1 oz dark chocolate, melted (28g)

Note: All ingredients should be room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Needed: Muffin pans lined with cupcake liners

  1. Sift flour, baking powder, and salt. Set aside. 
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Melt chocolate, then cool slightly before adding to the bowl with the creamed butter. Mix well.
  4. In a small bowl, beat the egg light.
  5. Add the milk and vanilla to the beaten egg in the small bowl.
  6. Alternate adding the dry and wet into the chocolate batter — beginning and ending with the dry. Blend well.
  7. Pour batter evenly into the cupcake liners. (About half full to make 12.)
  8. Bake in a preheated oven at 350°F/175°C for 15-18 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  9. Cool in pans for 5 minutes, then remove to fully cool on a cake rack.
  10. Once fully cool, ice with your preferred icing.

Enjoy!


Original newspaper clipping:




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