Preschool Chocolate Milk Cupcakes

• 1 cup whole wheat flour
• 14 cup unbleached all-purpose flour
• 12 cup wheat germ
• 2 teaspoons baking powder
• 23 cup unsweetened cocoa
• 14 cup vegetable oil
• 1 34 cups apple juice concentrate
• 12 cup whole milk
• 5 tablespoons nonfat dry milk powder
• 2 eggs
• 1 egg white
• 1 teaspoon vanilla extract

1. Preheat the oven to 325F Line muffin tins with cupcake liners.
2. Place the flours, wheat germ, baking powder, cocoa, oil, juice concentrate, and milks in a large mixing bowl; beat until smooth.
3. Add the eggs, egg white and vanilla and beat until thoroughly mixed.
4. Pour the batter into the prepared baking pan.
5. Bake until the top springs back when lightly pressed, about 35 minutes.
6. Cool slightly in the pan before turning out onto a rack to cool completely.
7. Use whipped cream for icing once completely cooled.
8. You can use food coloring or different flavored whipped cream to add to the fun.

whole wheat flour, flour, germ, baking powder, unsweetened cocoa, vegetable oil, apple juice concentrate, milk, nonfat dry milk, eggs, egg, vanilla

Taken from www.food.com/recipe/preschool-chocolate-milk-cupcakes-420554 (may not work)