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chocolate chip cupcakes

  • 24servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H
MineralsSelenium, Natrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups Flour

  2. 2 teaspoons Baking powder

  3. teaspoon Salt

  4. cup Whole wheat flour or wheat germ

  5. 1 cup Margarine

  6. 1 1/2 cup Sugar

  7. 2 teaspoons Vanila

  8. 4 Eggs

  9. 1 cup Milk or soy milk

  10. 1 1/2 cup Chocolate chips

  11. 1 cup Chocolate chips

  12. cup Softened margarine

  13. 2 1/2 cup Sifted powdered sugar

  14. cup Milk; (I use wine or water)

  15. 1 teaspoon Vanilla

Instructions Jump to Ingredients ↑

  1. CHOCOLATE ICING source: Phyllis Glazer, the Jerusalem Post yield: 24 cup cakes Sift together flour, baking powder salt and whole wheat flour.. In a separate bowl, beat butter and sugar until fluffy. Stir in vanilla and eggs. Add the flour mixture to the bowl, alternately with the milk, mixing after each addition. Stir in the chocolate chips. Pour into greased or lined muffin pan or a greased loaf pan.

  2. Bake in a preheated moderate oven for 20 minutes . The loaf will take l0 to 15 minutes longer than the cupcakes. Cool completely and frost if desired.

  3. Chocolate Icing: yield: enough to frost 24 cupcakes Heat the chocolate chips in the microwave, stirring as they begin to melt.

  4. Stir until smooth. Cool. Beat melted chocolate with softened margarine, sugar liquid and vanilla in small bowl until creamy.

  5. Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 01, 1998, converted by MM_Buster v2.0l.

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