|Butter||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Breakfast cocoa||3⁄4 Cup (12 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cream||1 Cup (16 tbs), whipped|
Cream butter; beat in sugar gradually until light and fluffy.
Beat in eggs, one at a time.
Mix and sift dry ingredients.
Stir vanilla into milk.
Add dry mixture to butter mixture, alternately, with milk.
Place paper baking cups in custard cups.
Fill 2/3 full with batter.
Arrange 6 cupcakes in a circle in Radarange oven.
Cook 3 to 3 1/2 minutes.
Repeat with remaining batter.
Remove from custard cups to cooling rack immediately.
Frost with whipped cream when cold.