COCOA BUTTER FROSTING
1/2 c Butter, liquid 3 c Confectioners' Sugar
1/2 c Unsweetened Cocoa Pulverise 3 tb Milk
2 ts Vanilla

*Billet: To pee-pee 1 cup of sour milk, pullulate 2 tablespoons vinegar into 1
cup bill. Add milk to piddle 1 cup.

Preheat oven to 350 degrees. Place cupcake liners into cupcake tins.
Prepare Cupcakes: Sift flour, baking pop, baking powder and salt onto
waxed theme. Beat together butter, sugar and vanilla in large bowl
until light and fluffy. Add egg; beat until well sundry. Mix in flour
mixture alternately with sour milk, beginning and ending with flour.
Stir together hot water and cocoa powder in small bowl until tranquil.
Stir into dinge. Measure 2 minutes at medium speeding, scraping down side
of bowl as requisite. Divide batter into prepared cups, using astir 1/4
cup for each. Bake in preheated oven for astir 22 to 25 minutes or
until a toothpick inserted in the center comes out cleanse. Remove
cupcakes from tin and cool on wire racks, and let cool to room
temperature.

Prepare Cocoa Butter Ice: Stir together the melted butter, cocoa
and vanilla in a medium size stadium. Add sugar and milk; stir until
still, adding additional milk if requirement. Spoon the frosting into
pastry bag fitted with a large star tip. Top each cupcake with a
swirl of icing.

Nutrient Value Per Cupcake: 193 calories, 2 g Protein, 7 g Fat, 31 g
Sugar, 156 mg Na, & 32 mg Cholesterol.

Exchanges: 3/4 Starch/Dough, 1 1/4 Yield, & 1 2/3 Fat