Maple and Cocoa Tea Cakes

• 1 12 cups self-rising flour
• 1 14 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 cup butter, softened
• 1 13 cups sugar
• 12 cup light maple syrup
• 4 large eggs, at room temperature
• 34 cup low-fat milk
• 1 teaspoon vanilla extract

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

flour, flour, cocoa, butter, sugar, light maple syrup, eggs, lowfat milk, vanilla

Taken from www.food.com/recipe/maple-and-cocoa-tea-cakes-279545 (may not work)