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St. Patrick's Chocolate Clover Cupcakes
Author/Submitted by:
Servings: 36
Categories:
Cakes
/
Chocolate
/
Cupcakes
/
Desserts
Ingredients: 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
BUTTERCREAM FROSTING 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
-----GARNISH-----
Decorative clover candies
Directions:
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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