Linda's Almond Chocolate Cupcakes
2 c. white sugar
1 t. salt
1 c. almond soy milk
1 3/4 c. all-purpose unbleached flour
1/3 c. safflower oil
3/4 c. Hershey's unsweetened cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. almond extract
Preheat oven to 350 degrees. Line cups with paper baking cups. Measure
Preheat oven to 350 degrees. Spray 12 2 1/2 inch cupcake pan with no
stick cooking spray or butter or line with paper cups. Measure and add all
ingredients to a large bowl. Combine until moistened. Beat with electric
mixer 4 to 5 minutes. Spoon into cupcake pan until almost full. Bake 26
minutes. Can eat warm or allow to cool completely before frosting. Makes
12 cupcakes.
Cupcake Cones
1 18.5 oz. package of your favorite flavor cake mix
2 packages, 1 3/4 oz. each, small flat-bottom ice cream cones, about 2 to
3 inches high
1 16.5 oz. cans prepared frosting
any of the following: plain or peanut chocolate candies such as M&Ms, candy
sprinkles, cinnamon flavored candies, gumdrops, toasted coconut or nuts
Preheat oven to 350 degrees. Prepare cake mix according to package
directions. Fill each cone with 3 T. of cake batter. Place on clean cookie
sheet, about 3 inches apart. Bake about 30 to 35 minutes or until tested
done with toothpick. Cool thoroughly on wire rack. Frost cones. Decorate
with candies. Makes 24 cupcake cones.
Chocolate Cupcakes
2 c. white sugar
1 3/4 c. all-purpose unbleached flour
3/4 c. Hershey's unsweetened cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. low fat milk
1/2 c. light vegetable oil
2 t. pure vanilla extract
and add all ingredients to large bowl. Combine until moistened. Beat with
electric beaters 5 to 6 minutes. Fill 2/3 full with cake batter. Bake 26
minutes or until an inserted toothpick comes out clean. Let cool completely
before putting icing on. Makes 16 cupcakes.