Best Chocolate Cherry Mini Cakes Recipe
Yield: 18 CupcakesRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose flour,
1 cup: Sugar,
1/4 cup: Hersheys Cocoa OR- European Style Cocoa,
1 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Water,
2/3 cup: Vegetable oil,
1 tbsp: White vinegar,
1 tsp: Vanilla extract,
CHERRY CREAM FROSTING
1/4 cup: Milk,
2 tbsp: All-purpose flour,
1/4 cup: Shortening,
1 tsp: Almond extract,
2 1/4 cup: Powdered sugar,
1/4 cup: Chopped maraschino cherries, drained (optional)
Few drops red food color, (optional)
Directions:
Heat oven to 350
F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large bowl, stir together flour, sugar, cocoa,
baking soda and salt. Add water, oil, vinegar and vanilla; beat
thoroughly. Fill muffin cups 2/3 full with batter. Bake 15 to 20
minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.
Prepare CHERRY CREAM FROSTING; pipe or spread onto top of each
cupcake. Top with maraschino cherry. Cover; refrigerate leftovers.
About 1-1/2 dozen cupcakes.
CHERRY CREAM FROSTING: In small saucepan, stir together milk and
flour. Cook over low heat, stirring constantly with whisk, until
mixture thickens and just begins to boil. Remove from heat;
refrigerate until chilled. In medium bowl, beat flour mixture,
shortening, almond extract and powdered sugar until smooth. If
cherries are used, dry thoroughly on paper towels; stir into mixture
with food color, if desired.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp
F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large bowl, stir together flour, sugar, cocoa,
baking soda and salt. Add water, oil, vinegar and vanilla; beat
thoroughly. Fill muffin cups 2/3 full with batter. Bake 15 to 20
minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.
Prepare CHERRY CREAM FROSTING; pipe or spread onto top of each
cupcake. Top with maraschino cherry. Cover; refrigerate leftovers.
About 1-1/2 dozen cupcakes.
CHERRY CREAM FROSTING: In small saucepan, stir together milk and
flour. Cook over low heat, stirring constantly with whisk, until
mixture thickens and just begins to boil. Remove from heat;
refrigerate until chilled. In medium bowl, beat flour mixture,
shortening, almond extract and powdered sugar until smooth. If
cherries are used, dry thoroughly on paper towels; stir into mixture
with food color, if desired.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp