Mobile Food Food Recipes On Your Mobile Device

• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 5 tablespoons vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla

chocolate chip filling

• 8 ounces cream cheese
• 1 egg
• 1/3 cup sugar
• 8 ounces ghirardelli milk chocolate chips

Directions:

1. In a large bowl, stir together the first 5 ingredients.
2. In another bowl, beat together water, oil and vanilla.
3. Gradually add to the dry ingredients, stirring until well blended.
4. Fill 18 cupcake liners half full of batter.
5. Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
6. Bake at 350°F for 25 minutes.

• 1/4 cup light rum
• 1/4 cup currants or 1/4 cup raisins
• 1 1/2 cups cooked white rice
• 3 cups milk
• 1/2 cup coconut milk
• 1/3 cup turbinado sugar
• 1/4 cup chopped crystallized ginger
• 1 pinch salt
• 1 cup fresh mango, diced
• 1 cup fresh papaya, diced
• 1/2 cup shredded coconut, toasted

Directions:

1. in a small bowl add currants and rum, set aside for 30 minutes.
2. mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
3. bring to boil, lower to simmer, stir in currants.
4. simmer for 40 minutes until thickened.
5. mix in 1/2 c diced mango and 1/2 c diced papaya.
6. divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.