Ingredients
1 waldine van geffen
VGHC42A
1/4 cup oil
3/4 cup sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon -- optional
1 tsp baking soda
2/3 cup milk
2 tbsp lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
Directions
Beat oil and sugar with egg with an electric mixer until smooth. Beat
in vanilla, salt, and baking soda until well blended. Put milk and
lemon juice together in cup until curdled and pour into batter,
beating to blend well. Beat in cocoa powder and finally the flour,
beating 3 minutes after last addition, scraping down sides and bottom
of bowl often. Divide batter equally between 12 paper-lined cupcake
wells. Bake ata 350~ for 25 minutes or until a toothpick inserted
comes out clean. Cool in pan on rack 20 minutese. Remove to platter
to continue cooling. Frost as desired.
Recipe By :
Servings: 1 servings
Sara Lee's Chocolate Cupcakes Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is possible to follow the history of written recipes back into history, at least as far back as the early Egyptians, and possibly even further. However, mostly, these old records were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and desserts, something we still use today. Additionally, he describes how the Roman chefs made use of a wide range of spices, including some that we all recognise for example bay, fennel and dill. Later on, there are two recipe books dating from the 1300s ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich people of that time. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from Arab cuisine, such as rosemary and coriander. These new herbs and spices led to an explosion in recipe books, many of which are now in private collections. By the time we get to the 20th century, recipe publications are in great demand, mostly due to higher levels of literacy, more free time and having more money. The introduction of the TV brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Sara Lee's Chocolate Cupcakes recipe.
