| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 1¾ cup | All-purpose flour |
| ¾ cup | HERSHEY'S Cocoa OR European Style Cocoa |
| 1½ teaspoon | Baking powder |
| 1½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 2 | Eggs |
| 1 cup | Milk |
| ½ cup | Vegetable oil |
| 2 teaspoons | Vanilla extract |
| 1 cup | Boiling water |
| BUTTERCREAM FROSTING | |
| 5 tablespoons | Butter or margarine softened |
| 4 cups | Powdered sugar |
| ¼ cup | Milk |
| 1 teaspoon | Vanilla extract |
| Fresh blueberries | |
| Fresh strawberries |
GARNISH 1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. 2. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool 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 tablespoons softened butter or margarine until creamy. Gradually add 4 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating until of spreading consistency. About 2 cups frosting. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias
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