CUPCAKES GOOD FOR FREEZING
3 cups cake flour (heaped slightly)
3 cups of sugar
1 1/2 cup of boiling water
1/2 teaspoon of salt
3/4 cup of cooking oil
6 jumbo eggs
6 teaspoons of baking powder (flattend)
4 table spoons cacao (heaped)
1 teaspoon of vanilla essence
Beat the eggs and sugar about 15 minutes in electric mixer. In the meantime boil the water, cooking oil and cacao on the microwave for two minutes. (Big bowl, it might cook over). Sift the flour, baking powder and salt together. Put the dry ingredients in with the sugar and egg mixture. FOLD in till all the flour is mixed trough. Now add the warm cacao mixture (use a sift if pieces of cacao appears) into the dough. Fold in carefully till nice and smoothly brown. Put in cookie cups and bake at 180c for 14-16 minutes. FOR WHITE CAKE, JUST LEAVE OUT THE CACAO AND USE HEAPED CUPS OF FLOUR. Use recipe for big cake as well. Very good for Freezing.
BRON – Dalene Vermeulen Pretorius
FOTO – Anita Yolanda Le Roux
