Chocolate chip cupcakes

Yield: 24 Servings

Measure 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 \N 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

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.

Similar recipes