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Chocolate Cherry Mini-Cakes

Source of Recipe

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Recipe Introduction

Yield: About 1 1/2 dozen cupcakes

List of Ingredients

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. Salt
1 cup water
2/3 cup vegetable oil
1 Tbs. white vinegar
1 1/2 tsp. vanilla


Cherry Cream Frosting

Ingredients:
1/4 cup milk
2 Tbs. flour
1/4 cup shortening
1 tsp. almond extract
2 1/4 cup powdered sugar
1/4 cup chopped maraschino cherries, drained





Recipe

Chocolate Cherry Mini-Cakes
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.
Yield: 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. Spread over each cupcake.