Tuesday, September 9, 2008



All-purpose flour 1 1/3 cup
Baking Soda 1/4 teaspoon
Baking Powder 2 teaspoons
Unsweetened Cocoa Powder 3/4 cup
Salt 1/8 teaspoon
Butter, softened 3 Tablespoons
Granulated Sugar 1 1 /2 cups
Eggs 2 pieces
Vanilla Extract 3/4 teaspoons
Milk 3/4 cup

Preheat oven to 350 degrees farenheit. Line muffin pans with paper cups. Sift together flour, baking powder, soda, cocoa and salt. Set aside.

Cream together butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternately with milk. Beat well, fill cups 1/2 full and bake 10 minutes. Decorate when cool.

* After making the batter, i deposited broken pieces of Andes dark chocolate mint thins in the middle before baking. So one batch was plain, and the other one was mint-chocolate.

Butter, softened 1 bar
Egg white 1 piece
Powdered Sugar 1 1/2 cups

Cream butter and sifted powdered sugar, add egg white and continue beating until fluffy. Add desired flavoring and/or food color.

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