Chocolate chip cupcakes
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Whole wheat flour or wheat germ |
| 1 | cup | Margarine |
| 1½ | cup | Sugar |
| 2 | teaspoons | Vanila |
| 4 | Eggs | |
| 1 | cup | Milk or soy milk |
| 1½ | cup | Chocolate chips |
| 1 | cup | Chocolate chips |
| ½ | cup | Softened margarine |
| 2½ | cup | Sifted powdered sugar |
| ¼ | cup | Milk; (I use wine or water) |
| 1 | teaspoon | Vanilla |
Directions
CHOCOLATE ICING
source: Phyllis Glazer, the Jerusalem Post yield: 24 cup cakes
Sift together flour, baking powder salt and whole wheat flour.. In a separate bowl, beat butter and sugar until fluffy. Stir in vanilla and eggs. Add the flour mixture to the bowl, alternately with the milk, mixing after each addition. Stir in the chocolate chips. Pour into greased or lined muffin pan or a greased loaf pan.
Bake in a preheated moderate oven for 20 minutes . The loaf will take l0 to 15 minutes longer than the cupcakes. Cool completely and frost if desired.
Chocolate Icing: yield: enough to frost 24 cupcakes Heat the chocolate chips in the microwave, stirring as they begin to melt.
Stir until smooth. Cool. Beat melted chocolate with softened margarine, sugar liquid and vanilla in small bowl until creamy.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 01, 1998, converted by MM_Buster v2.0l.