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 ts Salt
1/2 ts Baking powder
1/2 c Shortening
2 Eggs
1 1/2 c Buttermilk or sour milk*
1 ts 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 ts Vanilla extract
GARNISH
Decorative clover candies
Heat oven to 350?F. 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-
Yields
36 Servings