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Chocolate Chambord Cupcakes
6 tablespoons of flour
5 tablespoons of Dutch cocoa
6 tablespoons of sugar
½ teaspoon of baking soda (heaping)
¼ teaspoon of baking powder (heaping)
¼ teaspoon of salt
1 large egg
5 tablespoons of milk
2 ½ tablespoons of oil
½ teaspoon of vanilla
5 tablespoon of Chambord (raspberry liquor)
Preheat the oven to 350F degrees and line a muffin tin with 6 liners. Sift the dry ingredients (this includes the sugar, I know technically considered a wet ingredient) into the bowl of an electric mixer. Place all the wet ingredients into a 2-cup measuring cup and whisk until smooth. With the mixer on low, slowly add the wet ingredients into the dry.Divide the batter among the liners and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and cool, then remove the cupcakes and cool completely on a wire rack.

Chocolate Chambord Cupcakes

  • 6 tablespoons of flour
  • 5 tablespoons of Dutch cocoa
  • 6 tablespoons of sugar
  • ½ teaspoon of baking soda (heaping)
  • ¼ teaspoon of baking powder (heaping)
  • ¼ teaspoon of salt
  • 1 large egg
  • 5 tablespoons of milk
  • 2 ½ tablespoons of oil
  • ½ teaspoon of vanilla
  • 5 tablespoon of Chambord (raspberry liquor)

Preheat the oven to 350F degrees and line a muffin tin with 6 liners. Sift the dry ingredients (this includes the sugar, I know technically considered a wet ingredient) into the bowl of an electric mixer. Place all the wet ingredients into a 2-cup measuring cup and whisk until smooth. With the mixer on low, slowly add the wet ingredients into the dry.

Divide the batter among the liners and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and cool, then remove the cupcakes and cool completely on a wire rack.

Photo posted 3 years ago with 38 notes
Tags: chocolate chambord cupcakes
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    Nothing is better than Chocolate & Raspberry combo!
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