| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
European |
Chocolate |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 3/4 |
c |
All-purpose flour |
| 3/4 |
c |
Hershey's cocoa |
|
|
Or hershey's european style cocoa |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1/2 |
c |
Vegetable oil |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Boiling water |
|
|
Vanilla buttercream frosting: |
|
|
=(recipe follows) |
|
|
Fresh blueberries and strawberries |
INSTRUCTIONS
Recipe by: www.hersheys.com 1. Heat oven to 350 F. Line muffin cups (2-1/2
inches in diameter) with paper bake cups. In large bowl, stir together
sugar, flour, cocoa, baking powder, baking soda and salt. 2. Add eggs,
milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with
batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center
comes out clean. Remove from pan to wire rack. Cool completely. 4. Prepare
VANILLA BUTTERCREAM FROSTING; frost cupcakes. Garnish with blueberries and
strawberries. About 2-1/2 dozen cupcakes. VANILLA BUTTERCREAM FROSTING: In
medium bowl, beat 5 tablespoons softened butter or margarine until creamy.
Gradually add 4 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla
extract, beating until of spreading consistency. About 2 cups
frosting.JmHershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Posted to MM-Recipes Digest V4 #299 by "John Weber" <hdbrer@ibm.net> on Nov
18, 97
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