I made these for Kinsey's 4th birthday and they were delicious. I topped them with my buttercream frosting (used a ziplock bag cut off at the bottom to pipe it around, SO much easier and faster and prettier than spreading with a knife). Yum.
Ingredients:
3 cups all-purpose flour
2 cups sugar
1/2 cup Hershey's Cocoa (regular or dark)
2 t. baking soda
1 t. salt
2 cups water
3/4 cup veg. oil
2 T. white vinegar
2 t. vanilla extract
Instructions:
1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
2. Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.
3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Spread with frosting; makes about 2 dozen cupcakes.
Original recipe on hersheys.com
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