| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
45 |
servings |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 1 |
|
Egg; unbeaten |
| 1/3 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 1 |
pk |
(6 oz) chocolate chips |
| 1 1/2 |
c |
flour |
| 1 |
c |
Sugar |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Oil |
| 1 |
tb |
Vinegar |
| 1 |
c |
Water |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
SOURCE; Marathon's Most Treasured Recipes, MJCC' Douglaston, NY
Yield: 45-48 miniature cupcakes
combine the first four ;ingredients in a mixing bowl and beat well.
Stir in the chocolate chips and set aside in the refrigerator. Sift
the dry ingredients together. Add the liquid ingredients and mix
well. The batter is very thin. Prepare mini muffin pans with
miniature paper liners. Fill each 1/3 full of the chocolate mixture.
Top with one heaping teaspoon of the cream cheese mixture. Bake in
350 degree oven for 15-20 minutes. These make wonderful petit-fours
and freeze well
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Jan 5,
1999, converted by MM_Buster v2.0l.
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