Cupcakes
Halloween is a great excuse for cupcakes!
click to enlarge
INGREDIENTS:
for chocolate cup cakes
1 1/3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup unsweetened cocoa powder
1/8 tsp. salt
3 tbs. butter, softened
1 1/2 cups white sugar
2 eggs
3/4 tsp. vanilla extract
1 cup milk
DIRECTIONS:
Preheat oven to 350º F (175º C). Line a muffin pan with paper or foil liners. Sift together the fl our, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Decorate with Halloween colored sprinkles!
Appeared in print on 10.29.08.
for chocolate cup cakes
1 1/3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup unsweetened cocoa powder
1/8 tsp. salt
3 tbs. butter, softened
1 1/2 cups white sugar
2 eggs
3/4 tsp. vanilla extract
1 cup milk
DIRECTIONS:
Preheat oven to 350º F (175º C). Line a muffin pan with paper or foil liners. Sift together the fl our, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Decorate with Halloween colored sprinkles!
Appeared in print on 10.29.08.
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