The Cupcake Recipe

It’s been a month of fun! If you missed the cupcake recipe, it's below. (And scroll further to see all my upcoming covers.)

So for the last recipe, I’m going to give you an egg-less cupcake recipe that I use. Yep, there are no eggs in these and they are quick and easy to make. This recipe comes directly from Hershey, my all-time favorite company as they make chocolate, my diet staple. I make these and don’t even frost them. You can using the brownie frosting recipe (on my agent’s blog) but I like them just dusted with powdered sugar or left plain.

1 ½ cups all purpose flour
¾ cup sugar
¼ cup Hershey’s cocoa
1 teaspoon baking soda
½ teaspoon salt.
1 cup water
¼ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla

Heat oven to 375. Line muffin cups (2 ½ inches in diameter) with paper baking cups (I have also used silicon just fine and had them stand alone on a cookie sheet). In medium bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar and vanilla, beat with a metal whisk just until batter is smooth and ingredients are well blended. Do not over whisk. Fill muffin cups 2/3 full with batter. Bake 16 to 18 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from pans to wire racks. Cool completely. Frost as desired.

And for one last really awesome cookbook that I couldn’t live without, find the Hershey’s 100th Anniversary: 100 Years of Hershey Favorites at http://www.amazon.com/Hersheys-100th-Anniversary-Years-Favorites/dp/0785331646

So that’s it! I hope you have fun this month baking with Rachel and that you enjoyed both The Marriage Recipe and the romance. I don’t have any more Harlequin American novels out until January 2009, but don’t forget my two NASCAR books. Out of Line debuts in June.
Michele