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Chocolate Cupcake Icing

Updated: March 23, 2012 8:04AM



MAKES ENOUGH FOR 24 cupcakes

1 1/2 pounds unsalted butter, softened1

1/2 pounds confectioners’ sugar1

1/3 cups cocoa powder

1/2 teaspoon salt

1 tablespoon vanilla

Cream butter well with electric mixer. Whisk together confectioners’ sugar, cocoa powder and salt. Add to butter in 1-cup increments. Add vanilla and beat well. This will be slightly stiffer than the vanilla icing. If you’d like, add a few drops of milk or cream to loosen it up. Spread on cooled cupcakes.

Stephanie Samuels, Angel Food Bakery

Nutrition facts per serving:

239 calories, 24 g fat, 15 g saturated fat, 61 mg cholesterol, 9 g carbohydrates, 1 g protein, 53 mg sodium, 1 g fiber



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