Cupcakes and Icing

Hazel Smith's Hot Dish Recipe of the Week

Cupcakes and Icing

½ cup butter
1 cup sugar
2 eggs
2 cups plain flour
3 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 teaspoon vanilla

Preheat oven to 350°.

Cream butter and sugar. Add eggs and beat well. Combine dry ingredients alternately with milk. Add vanilla. Spoon into cupcake papers and bake 25 minutes at 350°.

Chocolate Icing:

4 (1-ounce) Hershey’s chocolate squares
¾ cup Carnation milk
1 stick butter
1 ½ box confectioners’ sugar

Melt chocolate and butter in a saucepan over low heat. Let cool. Use mixer to mix confectioners’ sugar and milk. Add to cooled chocolate mixture. Beat together on high speed until blended well.