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Rating: 4.5/5 (4 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 235
% Daily Value**
Total Fat 9g
13%
Saturated Fat 4g
7%
Unsaturated Fat 1g
Cholesterol 35mg
12%
Sodium 374mg
16%
Total Carbohydrate 36g
12%
Dietary Fiber 1g
3%
Sugars 22g
Protein 4g
Vitamin A  1%Vitamin C  3%
Calcium  6%Iron  6%
Potassium  6%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sara Lee's Chocolate Cupcakes

Recipe Tags: Cupcake Recipes

Date Added: September 11, 2012
Chocolate lovers will surely like this mouth-watering, tasty recipe. It tantalise your taste buds, caresses your mouth before gliding down your throat.

Ingredients:

1/4 Cup Vegetable Oil vegetable
1/3 Cup Unsweetened Cocoa well packed
1 Egg yolk Lg, Beaten
2 Tablespoons Lemon Juice fresh
1/4 Teaspoon Salt to taste ;
Cup Milk cold
3/4 Cup Sugar brown, packed
1 Teaspoon Vanilla (up to 5)
1 Teaspoon Baking Soda in milk
1/4 Teaspoon Cinnamon optional (up to 2)
1 Cup All-Purpose Flour sifted
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Directions:

1. Beat oil and sugar with egg with an electric mixer until smooth.

2. Beat in vanilla, salt, and baking soda until well blended.

3. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well.

4. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.

5. Divide batter equally between 12 paper-lined cupcake wells.

6. Bake at 350 F for 25 minutes or until a toothpick inserted comes out clean.

7. Cool in pan on rack 20 minutes. Remove to platter to continue cooling.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Gluten, Sulfites, Cocoa Powder, Natural Sweeteners, Fructose Malabsorption allergies.
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