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Makes:
10 cupcakesFreezes:
ExcellentPrep Time:
35 minutesBake Time:
25 minutes
Ingredients :
Cupcakes
1/3 cup80 mLcocoa
1 cup + 2 tbsp280 mLRobin Hood® Original All Purpose Flour
1 cup250 mLsugar
3/4 tsp4 mLbaking powder
3/4 tsp4 mLbaking soda
1/4 tsp1 mLsalt
1 tsp5 mLFolgers® Instant Coffee Crystals
3/4 cup175 mLCarnation® Evaporated Milk, Regular, 2% or Fat Free
1egg
1/2 cup125 mLCrisco® Canola or Vegetable Oil
Icing
1/4 cup50 mLCrisco® All Vegetable Shortening
2 cups500 mLicing sugar
1/4 cup50 mLCarnation® Evaporated Milk, Regular, 2% or Fat Free
1/2 tsp2 mlvanilla extract
2 tbsp30 mLSmuckers® Pure Strawberry Jam
Garnish: chocolate covered strawberries, chocolate drizzle, optional
Directions :
Cupcakes
1 : Preheat oven to 350°F (180°C). Line 10 muffin tins with liners.
2 : Combine dry ingredients in bowl of electric mixer. Beat in milk, egg and oil and continue beating until batter is smooth, about 1 minute. Pour into prepared pans.
3 : Bake in preheated oven 20-25 minutes or until toothpick inserted in centre comes out clean. Cool to room temperature.
Icing
4 : Beat shortening on high speed of electric mixer until fluffy, about 30 seconds. Add icing sugar, milk and vanilla and beat until smooth. Mix in strawberry jam.
Assembly
5 : Remove cupcakes from liners and slice in half to make two layers. Spread bottom layer with about 1 tbsp (15 mL) icing. Cover with remaining layer and ice and decorate top. Garnish if desired.
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