---------- Recipe via Meal-Master (tm) v8.05
       Title: Red, White & Blue Chocolate Cupcakes
  Categories: Chocolate
       Yield: 1 servings
       2 c  Sugar
   1 3/4 c  All-purpose flour
     3/4 c  Hershey’s cocoa
            Or hershey’s european style
   1 1/2 ts Baking powder
   1 1/2 ts Baking soda
       1 ts Salt
       2    Eggs
       1 c  Milk
     1/2 c  Vegetable oil
       2 ts Vanilla extract
       1 c  Boiling water
            Vanilla buttercream
            =(recipe follows)
            Fresh blueberries and
   Recipe by: www.hersheys.com
   1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in
   diameter) with paper bake cups. In large bowl, stir
   together sugar, flour, cocoa, baking powder, baking soda
   and salt.
   2. Add eggs, milk, oil and vanilla; beat on medium speed of
   electric mixer 2 minutes. Stir in boiling water (batter
   will be thin). Fill muffin cups 2/3 full with batter.
   3. Bake 22 to 25 minutes or until wooden pick inserted in
   center comes out clean. Remove from pan to wire rack. Cool
   4. Prepare VANILLA BUTTERCREAM FROSTING; frost cupcakes.
   Garnish with blueberries and strawberries. About 2-1/2
   dozen cupcakes.
   VANILLA BUTTERCREAM FROSTING: In medium bowl, beat 5
   tablespoons softened butter or margarine until creamy.
   Gradually add 4 cups powdered sugar, 1/4 cup milk and 1
   teaspoon vanilla extract, beating until of spreading
   consistency. About 2 cups frosting.JmHershey’s is a
   registered trademark of Hershey Foods Corporation. Recipe
   may be reprinted courtesy of the Hershey Kitchens.