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

Related recipes