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Black Bottom Cupcakes I
Reviews:
December 13, 2005

I acquired this reciped in 1966 - it's a family classic but I add a 1/2 tsp. of salt to the dry mix, use white vinegar and use chopped walnuts on top. I use mini cupcake pans & two liners - 1 tbsp dark batter 1 tsp light batter 350 15 mins. Seeing that these are so rich, I just pretty them up with a dusting of powdered sugar-- no icing is necessary. They store well in the fridge and get perked up with a fresh coat of powdered sugar when holday guests pop in.

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