Quick Chocolate Cupcakes Recipe
Yield: 18 CupcakesRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose flour,
3/4 cup: Sugar,
1/4 cup: HERSHEYS cocoa,
1 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Water,
1/4 cup: Vegetable oil,
1 tbsp: White vinegar,
1 tsp: Vanilla extract,
Directions:
Heat oven to 375F. Line muffin cups (2 1/2" in diameter) with paper
bake cups. In medium bowl, stir together flour, sugar, cocoa, baking
soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk
just until batter is mooth and ingredients are well blended. Fill
muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden
pick inserted in center comes out clean. Remove from pan ti wire
rack. Cool completely. Frost as desired. Makes 18 cupcakes.
NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105
milligrams sodium; 5 miligrams calcium.
Source from luhu.jp
bake cups. In medium bowl, stir together flour, sugar, cocoa, baking
soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk
just until batter is mooth and ingredients are well blended. Fill
muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden
pick inserted in center comes out clean. Remove from pan ti wire
rack. Cool completely. Frost as desired. Makes 18 cupcakes.
NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105
milligrams sodium; 5 miligrams calcium.
Source from luhu.jp