1 1/2 c All-purpose flour
3/4 c Sugar
1/4 c HERSHEY’S cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Vegetable oil
1 tb White vinegar
1 ts Vanilla extract
Heat oven to 375’F. Line muffin cups (2 1/2″ in diameter) with paper bake
cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and
salt. Add water, oil, vinegar and vanilla; beat with a whisk just until
batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full
with batter. Bake 16-18 minutes or until wooden pick inserted in center
comes out clean. Remove from pan ti wire rack. Cool completely. Frost as
desired. Makes 18 cupcakes.
NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17 grams
carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105 milligrams
sodium; 5 miligrams calcium.
From
Yields
18 Cupcakes
