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  Recipe Home » Deserts » Best Chocolate Cherry Mini Cakes
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  Best Chocolate Cherry Mini Cakes
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 158
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

MMMMMCHERRY 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)
Instructions:
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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