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Taste of Home's Cupcake of the Week
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Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe. 

Many of you have asked us to include Nutrition Facts for more recipes. We love hearing your feedback and ideas, and, more importantly, being able to deliver on them. So we’re happy to announce an important update to the Taste of Home Recipe Finder. You’ll now find Nutrition Facts for more than 31,000 recipes online. Check out the improved Taste of Home Recipe Finder today!

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SPICED COCOA CUPCAKES 
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To me, a good cup of hot spiced cocoa is heavenly, and that's what these remind me of. Drizzled Spiced Cocoa Cupcakes are a budget-friendly finish for any meal. 
--Shirley Glaab, Hattisburg, Mississippi

INGREDIENTS:

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
1 cup confectioners' sugar
4-1/2 teaspoons milk


DIRECTIONS:

In a bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries.

Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes.	Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 173 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein. 

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder. 

TIPS & IDEAS:

To make all my cupcakes the same size, I use an ice cream scoop to measure the batter. 
--Sandra B., Folkston, Georgia

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