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October 2018

Cupcake Recipes

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Sara Lee's Chocolate Cupcakes Recipe

Sara Lee's Chocolate Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sara Lee's Chocolate Cupcakes recipe  PDF



WALDINE VAN GEFFEN VGHC42A 1/4 cup Oil
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla
1/4 teaspoon Salt
1/4 teaspoon Cinnamon optional
1 teaspoon Baking soda
2/3 cup Milk
2 tablespoons Lemon juice
1/3 cup Unsweetened cocoa powder
1 cup All purpose flour

Beat oil and sugar with egg with an electric mi er until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper lined cupcake wells. Bake ata 350 for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutese. Remove to platter to continue cooling. Frost as desired.

Sara Lee's Chocolate Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
690 people have voted
Last Reviewed on 2018-10-19



Friday, Oct 19 2018 Download & Print Sara Lee's Chocolate Cupcakes recipe  PDF   Cupcake recipes RSS   Thumsb up

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WALDINE VAN GEFFEN VHGC42A 2 lb Speckled trout, redfish or red snapper fillets 1/2 c Creamy Italian salad dressing 1/2 c Butter melted 1 1/2 c Potato chips crumbled 8 sl Velveeta cheese NOTE Do not use ridged potato chips and only use creamy dressing. Place fish in a 9 12 baking dish. Pour salad dressing over fish and then melted butter. Sprinkle potato chips over fish and add cheese slices. Bake for 15 minutes in a preheated 350 oven. Source: The Times Picayune ...

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