Total Time
40mins
Prep 20 mins
Cook 20 mins

Perfect with tea. Frost with Pomegranate Cream icing.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine the flours and cocoa powder. Set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually followed by the maple syrup and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape.
  4. down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into greased cupcake tins, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

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