Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 c. Sugar
- 1Â 3/4 c. All-purpose flour
- 3/4 c. Hershey's cocoa
- Â Â Or possibly hershey's european style cocoa
- 1Â 1/2 tsp Baking pwdr
- 1Â 1/2 tsp Baking soda
- 1 tsp Salt
- 2 x Large eggs
- 1 c. Lowfat milk
- 1/2 c. Vegetable oil
- 2 tsp Vanilla extract
- 1 c. Boiling water
- Â Â Vanilla buttercream frosting:
- Â Â (recipe follows)
- Â Â Fresh blueberries and strawberries
Direcciones
- Heat oven to 350 F. Line muffin c. (2-1/2 inches in diameter) with paper bake c.. In large bowl, stir together sugar, flour, cocoa, baking pwdr, baking soda and salt. 2. Add in Large eggs, lowfat milk, oil and vanilla; beat on medium speed of electric mixer 2 min.
- Stir in boiling water (batter will be thin). Fill muffin c. 2/3 full with batter. 3. Bake 22 to 25 min or possibly till wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cold 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 Tbsp. softened butter or possibly margarine till creamy.
- Gradually add in 4 c. powdered sugar, 1/4 c. lowfat milk and 1 tsp. vanilla extract, beating till of spreading consistency. About 2 c.
