St. Patricks Chocolate Clover Cupcakes Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
1 2/3 cup: All-purpose flour,
1 1/2 cup: Sugar,
1/2 cup: Hersheys Cocoa,
1 1/2 tsp: Baking soda,
1 tsp: Salt,
1/2 tsp: Baking powder,
1/2 cup: Shortening,
2: Eggs,
1 1/2 cup: Buttermilk or sour milk*,
1 tsp: Vanilla extract,
BUTTERCREAM FROSTING,
6 tbsp: Butter or margarine, softened
2 2/3 cup: Powdered sugar,
1/2 cup: Hersheys Cocoa,
1/3 cup: Milk,
1 tsp: Vanilla extract,
GARNISH
Decorative clover candies,
Directions:
Heat oven to 350
F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large bowl, stir together flour, sugar, cocoa,
baking soda, salt and baking powder. Add shortening, eggs, buttermilk
and vanilla; beat on low speed of electric mixer 1 minute, scraping
sides of bowl frequently. Beat on high speed 3 minutes or until
batter is well blended. Fill muffin cups 1/2 full with batter. Bake
15 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely. Frost with ONE-BOWL
BUTTERCREAM FROSTING. Garnish with decorative clovers. About 3 dozen
cupcakes.
* To sour milk: use 4-1/2 teaspoons white vinegar plus milk to equal
1-1/2 cups.
ONE-BOWL BUTTERCREAM FROSTING:
In medium bowl, beat butter. Gradually add powdered sugar and cocoa
alternately with milk, beating to spreading consistency. Stir in
vanilla. About 2 cups frosting.
NUTRITIONAL INFORMATION PER SERVING = 1 CUPCAKE
150 Calories (45 Calories from Fat) 5 g Total Fat (1.5 g Saturated
Fat)
10 mg Cholesterol
160 mg Sodium
25 mg Calcium (2% Daily Value)
23 g Total Carbohydrates
2 g Protein
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp
F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large bowl, stir together flour, sugar, cocoa,
baking soda, salt and baking powder. Add shortening, eggs, buttermilk
and vanilla; beat on low speed of electric mixer 1 minute, scraping
sides of bowl frequently. Beat on high speed 3 minutes or until
batter is well blended. Fill muffin cups 1/2 full with batter. Bake
15 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely. Frost with ONE-BOWL
BUTTERCREAM FROSTING. Garnish with decorative clovers. About 3 dozen
cupcakes.
* To sour milk: use 4-1/2 teaspoons white vinegar plus milk to equal
1-1/2 cups.
ONE-BOWL BUTTERCREAM FROSTING:
In medium bowl, beat butter. Gradually add powdered sugar and cocoa
alternately with milk, beating to spreading consistency. Stir in
vanilla. About 2 cups frosting.
NUTRITIONAL INFORMATION PER SERVING = 1 CUPCAKE
150 Calories (45 Calories from Fat) 5 g Total Fat (1.5 g Saturated
Fat)
10 mg Cholesterol
160 mg Sodium
25 mg Calcium (2% Daily Value)
23 g Total Carbohydrates
2 g Protein
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp