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TOLL HOUSE CUP CAKES

- from Cupcake recipe
1/2 c. soft butter
6 tbsp. granulated sugar
6 tbsp. brown sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt
--TOPPING:--
1/2 c. brown sugar
1 egg
1 tsp. salt
6 oz. pkg. (1 c.) semi-chocolate chips
1/2 c. walnuts, chopped
1/2 tsp. vanilla
Combine and beat until creamy first four ingredients then beat in egg. Sift
together and stir in 1 cup plus 2 tablespoons of flour, baking soda and salt.
Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups.
Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Top with the
following mixture. Combine in bowl: 1/2 c. brown sugar, firmly packed
1 egg
1 tsp. salt
Beat until very thick. Stir in chocolate chips, chopped nuts and vanilla.
Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake
15 minutes more. Yield 16.
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