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St. Patrick's Chocolate Clover Cupcakes

Author/Submitted by:
Servings: 36
Categories: Cakes / Chocolate / Cupcakes / Desserts

1 2/3  c  All-purpose flour
1 1/2  c  Sugar
1/2  c  Hershey's Cocoa
1 1/2  ts  Baking soda
1  t  Salt
1/2  ts  Baking powder
1/2  c  Shortening
2    Eggs
1 1/2  c  Buttermilk or sour milk*
1  t  Vanilla extract
6  tb  Butter or margarine
    -- softened
2 2/3  c  Powdered sugar
1/2  c  Hershey's Cocoa
1/3  c  Milk
1  t  Vanilla extract
    Decorative clover candies

Heat oven to 350F. 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 [Hershey's 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

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