GARNISH
Decorative clover candies

Heat oven to 350?F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large trough, stir together flour, dinero, cocoa,
baking tonic, salt and baking pulverize. Add shortening, egg, buttermilk
and vanilla; beat on low speed of electric sociable 1 second, scraping
sides of bowl ofttimes. Beat on high speeding 3 minutes or until
batter is well blended. Fill muffin cups 1/2 full with slugger. Bake
15 minutes or until wooden pick inserted in center comes out unobjectionable.
Remove from pan to wire torment. Cool entirely. Frost with ONE-BOWL
BUTTERCREAM ICE. Garnish with decorative clovers. Some 3 dozen
cupcakes.

* To sour milk: use 4-1/2 teaspoons white vinegar plus milk to equal
1-1/2 cups.

ONE-BOWL BUTTERCREAM ICE:

In medium bowlful, beat butter. Gradually add powdered sugar and cocoa
alternately with milk, beating to spreading eubstance. Stir in
vanilla. Approximately 2 cups ice.

NUTRITIONAL INFORMATION PER SERVING = 1 CUPCAKE

150 Calories (45 Calories from Fat) 5 g Total Fat (1.5 g Saturated
Fat)
10 mg Cholesterol
160 mg Sodium
25 mg Ca (2% Daily Measure)
23 g Total Carbohydrates
2 g Protein

[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]