| The CRYPT Mag |
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla 1 1/3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1/2 cup cocoa (regular-type, dry)
1/2 cup milk
1 1/2 teaspoons instant coffee powder
Cream shortening and sugar well. Add egg and vanilla; beat well. Beat in sifted dry ingredients alternately with milk.
Dissolve coffee in 1/2 cup hot water;&nbswp; stir into batter. Fill paper bake cups in muffin pans 2/3 full. Bake at 375* for 20 minutes.
Cool and frost with desired frosting. Makes about 18 cupcakes.
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