Best Chocolate Cherry Mini Cakes

Ingredients

1 1/2 cup all-purpose flour 1 cup sugar 1/4 cup hershey s 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 - drain, ed (optional) 1 few drops red food color - (optiona, l)

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Preparation
 
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

 

 
Servings: 18

 

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