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Title: Best Chocolate Cherry Mini Cakes
Categories: Dessert Cake
Yield: 18 Cupcakes
| 1 1/2 | c | All-purpose flour |
| 1 | c | Sugar |
| 1/4 | c | Hershey's Cocoa OR- European Style Cocoa |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 2/3 | c | Vegetable oil |
| 1 | tb | White vinegar |
| 1 | ts | Vanilla extract |
| CHERRY CREAM FROSTING | ||
| 1/4 | c | Milk |
| 2 | tb | All-purpose flour |
| 1/4 | c | Shortening |
| 1 | ts | Almond extract |
| 2 1/4 | c | Powdered sugar |
| 1/4 | c | Chopped maraschino cherries - drained (optional) |
| Few drops red food color - (optional) | ||
Heat oven to 350øF. 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.
[Hershey's 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
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