 Mini Cocoa Cupcake Kabobs
Makes about 4 dozen cupcakes
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Image © Publications International, Ltd.
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Mini Cocoa Cupcake Kabobs
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Ingredients
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1
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cup sugar
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1
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cup all-purpose flour
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1/3
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cup HERSHEY'®S Cocoa
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3/4
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teaspoon baking powder
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3/4
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teaspoon baking soda
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1/2
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teaspoon salt
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1
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egg
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1/2
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cup milk
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1/4
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cup vegetable oil
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1
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teaspoon vanilla extract
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1/2
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cup boiling water
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Lickety-Split Cocoa Frosting (recipe follows)
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Jelly beans or sugar nonpareils and/or decorating frosting
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Marshmallows
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Strawberries
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Wooden or metal skewers
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1. Heat oven to 350°F. Spray small muffin cups (1-3/4 inches in diameter) with vegetable cooking spray.
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2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter.
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3. Bake 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks. Cool completely. Frost with Lickety-Split Cocoa Frosting. Garnish with jelly beans, nonpareils and/or white frosting piped onto cupcake. Alternate cupcakes, marshmallows and strawberries on skewers.
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Lickety-Split Cocoa Frosting
Beat 3 tablespoons softened butter or margarine in small bowl until creamy. Add 1-1/4 cups powdered sugar, 1/4 cup HERSHEY'®S Cocoa, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and of desired consistency. Makes about 1 cup frosting
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Note
Number of kabobs will be determined by length of skewer used and number of cupcakes, marshmallows and strawberries placed on each skewer.
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© The Hershey Company
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Printed
from fbnr.com
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