|Shortening/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Marshmallows||1 Cup (16 tbs)|
1. Start oven, set at Moderate, 350° F. Grease pans for 18 cupcakes.
2. Blend the shortening, sugar, egg and salt together.
3. Sift the flour with the baking powder and cocoa and add alternately with the milk to the shortening, mixing well after each addition. Pour into the cupcake pans, filling each cup about two-thirds full.
4. Bake about 20 minutes. Just before removing from the oven place a halved marshmallow on top of each cupcake and let it melt slightly. Remove from the oven; let stand 5 minutes, then remove the cakes from pan onto cake rack and let cool thoroughly.