Black &
White Cupcakes
- 1 3/4 cups all-purpose
flour
- 2 cups granulated sugar
- 3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
- 1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk or sour milk*
2 large eggs
1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
-
- Vanilla Frosting (recipe
follows)
- "Perfectly Chocolate"
Chocolate Frosting (recipe follows)
- Heat oven to 350°F.
Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
- Combine dry ingredients
in large bowl. Add buttermilk, eggs, water, oil and vanilla;
beat on medium speed of mixer 2 minutes (batter will be thin).
Fill cups 2/3 full with batter.
- Bake 15 minutes or until
wooden pick inserted in center comes out clean. Remove cupcakes
from pan. Cool completely. Frost with Vanilla Frosting or "Perfectly
Chocolate" Chocolate Frosting.
Makes 30 cupcakes.
*To sour milk: Use 1 tablespoon
white vinegar plus milk to equal 1 cup.
Vanilla Frosting: Beat 1/4 cup softened butter,
1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup
powdered sugar; beat until creamy. Add 3 cups powdered sugar
alternately with 3 to 4 tablespoons milk, beating to spreading
consistency. Makes about 2 1/3 cups.
"Perfectly Chocolate"
Chocolate Frosting:
Melt 1 stick butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa.
Add 3 cups powdered sugar alternately with 1/3 cup milk and 1
teaspoon vanilla extract beating to spreading consistency. Makes
about 2 cups frosting.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
Save this Recipe on Delicious |||