Counting Sprinkles

Ingredients

• 5 oz cake flour
• 1 oz cocoa powder
• 6 oz granulated sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 4 oz (1 stick) butter, softened
• 4 oz hot water or coffee
• 2 large eggs

Instructions

1. Preheat to 350
2. Turn on your scale and place the bowl on it. Zero out the weight of the bowl, then weigh out the flour and cocoa powder. To that add the salt, baking powder, and baking soda. Whisk dry ingredients together, then sift 2 times. Set aside.
3. In a large mixing bowl, weigh out the granulated sugar. Add vanilla and soft butter and beat for 3-5 minutes to achieve proper aeration. Add in the eggs one at a time. Beat until light in color and fluffy looking.
4. Dump about a third of the dry mix into the butter mix, and combine together on low speed. While the dry mix is being incorporated, slowly pour in half of the hot water/coffee. Repeat this pattern until you are ending with the last third of the dry mixture. Scrape down the bowl and mix another 30 seconds.
5. Portion batter into a paper lined cupcake tin, filling cups no more than 3/4 of the way full. Once the wells are filled, pick up the pan a few inches and drop it on the counter. Do this 2 or 3 times to knock any air bubbles out. Place in oven and bake for 20-25 minutes, checking for doneness at the 20 minute mark. Cool completely before frosting.