St. patrick's chocolate clover cupcakes
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | All-purpose flour |
| 1½ | cup | Sugar |
| ½ | cup | Hershey's Cocoa |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ½ | cup | Shortening |
| 2 | Eggs | |
| 1½ | cup | Buttermilk or sour milk* |
| 1 | teaspoon | Vanilla extract |
| BUTTERCREAM FROSTING | ||
| 6 | tablespoons | Butter or margarine softened |
| 2⅔ | cup | Powdered sugar |
| ½ | cup | Hershey's Cocoa |
| ⅓ | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| Decorative clover candies | ||
Directions
GARNISH
Heat oven to 350øF. Line muffin cups (2-½ 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 ½ 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 4-½ teaspoons white vinegar plus milk to equal 1-½ 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 (1½ 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