Servings: Makes 20 cupcakes
Ingredients:
Cupcakes:
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (1 stick/4 oz./113g) butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk
Frosting:
Store-bought ready-made white frosting
Pink, blue and green food coloring
Pastel colored sprinkles, such as pink, blue, green and yellow
Instructions:
Preheat oven to 350 degrees F/180 degrees C. Line 20 muffin tin cups with paper liners.
Combine flour, cocoa, baking soda and salt in large bowl.
Beat sugar and butter in large mixer bowl until smooth. Beat in eggs and vanilla extract. Beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.
Bake for 18 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.
Frosting:
Divide frosting into 3 or 4 medium bowls. Place a couple of drops of each food coloring into each bowl, stir well. Frost cupcakes. Use pastel sprinkles to decorate cupcakes.
Makes 20 cupcakes.
Date: October 19, 2006