Title: St. Patrick's Chocolate Clover Cupcakes
Categories: Cake Dessert Holiday
Yield: 36 Servings

1 2/3	c	All-purpose flour
1 1/2	c	Sugar
1/2	c	Hershey's Cocoa
1 1/2	ts	Baking soda
1	ts	Salt
1/2	ts	Baking powder
1/2	c	Shortening
2		Eggs
1 1/2	c	Buttermilk or sour milk*
1	ts	Vanilla extract
		BUTTERCREAM FROSTING
6	tb	Butter or margarine - softened
2 2/3	c	Powdered sugar
1/2	c	Hershey's Cocoa
1/3	c	Milk
1	ts	Vanilla extract
GARNISH
		Decorative clover candies

Heat oven to 350øF. Line muffin cups (2-1/2 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 1/2 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 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 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 (1.5 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

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