*  Exported from  MasterCook  *
 
                            Cappuccino Cupcakes
 
 Recipe By     : Family Circle Magazine, 7/97
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Low-Fat                          Picnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             flour, all-purpose
    1 1/2  c             sugar
      1/2  c             unsweetened cocoa
    1      tsp           baking powder
      1/2  tsp           salt
      1/2  c             Baking Butter, Mrs. Bateman’s Butterlike (t -- or
 prune puree
      1/4  c             vegetable oil
    2      ea            eggs
      1/4  c             instant coffee granules -- (espresso powder)
      1/2  c             water -- warmed
    2      tsp           vanilla extract
    1 1/2  c             Cool Whip Lite® -- thawed
 
 Heat oven to 350 F.  Lightly coat 18 standard-size muffin cups with
 nonstick cooking spray.  Dissolive espresso powder in warm water and set
 aside.
 
 Whisk together flour,s ugar, cocoal powder, baking soda and salt in a
 small bowl.  Sitr together Mrs. Batemans (or prune paste), oil, eggs,
 dissolved espresso and vanilla in a large bowl. Stir in the flourmixture
 just until blended.  Spoon batter evenly into prepared muffin cups,
 filling each cup about halfway full.
 
 Bake in 350 F. oven 17 to 20 minutes or until tops spring back when
 lightly touched.  Cool cupcakes in pan for 3 minutes.  Turn out onto
 wire rack to cool completely.
 
 Just before serving, frost each cupcake with a tablespoonful of whipped
 topping.  cust with cocoa powder through a fine-mesh seive.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving