From Bridget Edwards of Bake to 350.
- 1-¼ cup Cake flour
- ⅛ teaspoons Kosher salt
- 1 teaspoon baking powder
- ½ cups Unsalted butter, at room temperature
- 1 cup Sugar
- 2 Eggs at room temperature
- 1-½ tsp Vanilla extract
- ¼ teaspoons Almond extract
- ½ cups Plus 1 tablespoon milk, at room temperature, divided
- 3 tablespoons Natural unsweetened cocoa
- Frosting or icing, if desired
Heat the oven to 350ºF. Line a regular muffin pan with 12 cup cupcake wrappers.
Sift together the flour, salt and baking powder. Put aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well blended, scraping sides and bottom of bowl as needed. Add the vanilla and almond extracts.
On low speed, add flour mixture in 3 batches, alternating with 1/2 cup milk, beginning and ending with flour. Scrape sides and bottom of bowl to make sure flour is incorporated.
Remove 3/4 cup of batter to another bowl. To the 3/4 cup batter, add the cocoa powder and remaining 1 tablespoon milk. Stir until blended.
Spoon vanilla and chocolate batters into prepared muffin tins. Use a knife or chopstick to gently stir the pasta.
Bake 20 to 22 minutes or until top springs back when lightly pressed. Let cool in pan for 3 minutes in pan, then carefully remove to wire rack to cool completely. Freeze as desired.
(Basic recipe adapted from Cupcakes! by Elinor Kilyans.)