Chocolate Cupcakes

Author

Unknown

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Recipe

Measurements	Ingredients
One Cup	Sugar
$\frac{1}{2}$ Cup	Cocoa Powder
$\frac{1}{2}$ Cup	Shortening
One & $\frac{1}{2}$ Cups	Sifted Flour
$\frac{3}{4}$ Teaspoon	Salt
One Teaspoon	Baking Soda
One Teaspoon	Vanilla Extract
One	Egg
$\frac{1}{2}$ Cup	Milk
$\frac{1}{2}$ Cup	Boiling Water

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Instructions

1. Preheat oven to 350°F. Line muffin tins with cupcake papers.
2. In a mixing bowl, combine one cup of sugar, $\frac{1}{2}$ cup of cocoa powder, $\frac{1}{2}$ cup of shortening, one and a half cups of sifted flour, $\frac{3}{4}$ teaspoon of salt, one teaspoon of baking soda, one teaspoon of vanilla, one egg, and $\frac{1}{2}$ cup of milk. (The card implies creaming sugar and shortening first, then adding other ingredients, but lists them together before beating instructions).
3. Add $\frac{1}{2}$ cup of boiling water last.
4. Beat the mixture for 3 minutes with an electric beater.
5. Fill cupcake papers (about two-thirds full).
6. Bake at 350°F for 25 minutes or less. (The recipe yields 18 small cupcakes or 12 large ones).
7. Check for doneness with a toothpick; it should come out clean.

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