Red~ White & Blue Chocolate Cupcakes Recipe
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Red~ White & Blue Chocolate Cupcakes
2 cup Sugar
1 3/4 cup All-purpose flour
3/4 cup HERSHEY'S Cocoa
-OR European Style Cocoa
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
2 Eggs
1 cup Milk
1/2 cup Vegetable oil
2 tsp Vanilla extract
1 cup Boiling water
BUTTERCREAM FROSTING
5 tbsp Butter or margarine softened
4 cup Powdered sugar
1/4 cup Milk
1 tsp Vanilla extract
GARNISH
Fresh blueberries
Fresh strawberries
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.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
Serves: 18 |
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Dieters usually pick out supermarket and branded foods described as 'low in fat'. To do this is ordinarily wrong, for a food might be moderate in fat, but still contain far too many carbs & calories.
When devising a nutrition system, it is important to also make sure you decrease intake of salt, fats and refined carbohydrate.
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