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Ingredients
| whole wheat flour: 1 cup |
| unbleached all-purpose flour (unsifted): 1/4 cup |
| wheat germ: 1/2 cup |
| baking powder: 2 tsp |
| unsweetened cocoa powder (sifted): 2/3 cup |
| vegetable oil: 1/4 cup |
| apple juice concentrate: 1 3/4 cups |
| whole milk: 1/2 cup |
| dry nonfat milk: 5 Tbl |
| eggs: 2 |
| eggs: 1 (white) |
| vanilla extract: 1 tsp |
Preschool Chocolate Milk Cupcakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
24 serving(s)
Tags
- Preheat the oven to 325°F Line muffin tins with cupcake liners.
- Place the flours, wheat germ, baking powder, cocoa, oil, juice concentrate, and milks in a large mixing bowl; beat until smooth.
- Add the eggs, egg white and vanilla and beat until thoroughly mixed.
- Pour the batter into the prepared baking pan. Bake until the top springs back when lightly pressed, about 35 minutes.
- Cool slightly in the pan before turning out onto a rack to cool completely.
- Use whipped cream for icing once completely cooled. You can use food coloring or different flavored whipped cream to add to the fun.