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Country Kitchen
October 1, 2012 Previous Recipe | Next Recipe
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Mack’s Choco-Peanut Butter Cupcakes
Red Velvet Cupcakes
Chocolate Cream Filled Cupcakes
Lemon Pineapple Cupcakes
Plum Cupcakes
Carrot Cupcakes
Carnival Cupcakes
Third Place - Key Lime Cupcakes
Second Place - Chocolate Key Lime Cheese Cupcakes
First Place Blueberry Delight Cupcakes
Red Velvet Cupcakes

Doris Prickett, Calhoun County
1 ½ cups Crisco oil
1 ½ cups sugar
2 eggs
2 ½ cups plain flour
1 teaspoon soda
1 teaspoon cocoa
1 teaspoon salt
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla
1 bottle red food coloring (I use McCormick’s)
Icing:
1 box plus 1 cup confectioner’s sugar
1 stick margarine
1 (8-ounce) cream cheese
1 teaspoon vanilla
1 cup finely chopped pecans

Cream oil and sugar. Add eggs. Beat well. Sift flour, soda, cocoa and salt together. Add dry ingredients and food coloring, alternating with buttermilk. Fill paper lined muffin pans. Bake at 350 F for 25 minutes.

Icing: Combine first four ingredients until well mixed. Beat well. Pipe icing on cupcakes and sprinkle with pecans.





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