makes 24 cupcakes
350 F pre-heated oven
Flat bottom ice cream cones
2 cups plain flour
2 cups sugar
1/2 cup cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup unsalted butter
2 teaspoons vanilla
2 eggs
1. Measure out everything but the eggs directly into your mixer bowl
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
5. Transfer batter into a container with a pour spout (like a pyrex measuring cup).
6. Pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone or it will leak and softens the cones.
7. Bake at 350 for about 20 minutes or until cake tester comes out clean.
350 F pre-heated oven
Flat bottom ice cream cones
2 cups plain flour
2 cups sugar
1/2 cup cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup unsalted butter
2 teaspoons vanilla
2 eggs
1. Measure out everything but the eggs directly into your mixer bowl
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
5. Transfer batter into a container with a pour spout (like a pyrex measuring cup).
6. Pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone or it will leak and softens the cones.
7. Bake at 350 for about 20 minutes or until cake tester comes out clean.
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