tag:blogger.com,1999:blog-1516618971955833365.post-32726738137573604312008-04-09T05:56:00.008-04:002008-04-09T06:13:47.674-04:002008-04-09T06:13:47.674-04:00<div><a href="http://bp0.blogger.com/_N_bjLz6RV90/R_yVQtqIwfI/AAAAAAAAAt0/xh2jDdQ2vCA/s1600-h/couture+cupcakes+012.jpg"><img id="BLOGGER_PHOTO_ID_5187184985190744562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_N_bjLz6RV90/R_yVQtqIwfI/AAAAAAAAAt0/xh2jDdQ2vCA/s320/couture+cupcakes+012.jpg" border="0" /></a><br /><img id="BLOGGER_PHOTO_ID_5187185732515054082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_N_bjLz6RV90/R_yV8NqIwgI/AAAAAAAAAt8/yGJUg9Jm2vQ/s320/couture+cupcakes+013.jpg" border="0" /><br /><div><strong>Chocolate Cherry Cupcakes</strong><br /><br /><br /><p>These cupcakes are super good and get eaten really quickly. I think they are even better than normal chocolate cupcakes! my icing was a bit too runny so add a bit more icing. I adapted the martha stewart cupcake recipe that i used in the other cupcake C.W and added cherries and made up a cherry icing! not bad huh!</p><br />Makes 18<br />3/4 cup unsweetened cocoa powder<br />3/4 cup all-purpose flour<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br />3/4 cup (1 1/2 sticks) unsalted butter, room temperature<br />1 cup sugar<br />3 large eggs<br />1 teaspoon vanilla extract<br />1/2 cup sour cream<br />1 cup of frozen cherries defrosted ( you can use normal cherries) chopped<br /><br />Directions<br /><br /><br /><ol><br /><br /><li>Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.</li><br /><br /><li>Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. </li><br /><br /><li>In a mixing bowl, cream butter and sugar until light and fluffy. </li><br /><br /><li>Add eggs, one at a time, beating well after each, then beat in vanilla.</li><br /><br /><li>With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.</li><br /><br /><li>Stir in a cup of chopped cherries</li><br /><br /><li>Pour batter into cups, filling each 3/4 full. </li><br /><br /><li>Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.</li></ol><br /><br /><p><strong>Cherry Icing</strong></p><br /><br /><p>Makes 3 1/2 cups, enough for 18 standard cupcakes</p><p>1 1/2 sticks unsalted butter, softened</p><p>1 pound (3 2/3 cups) confectioners' sugar</p><p>1 to 2 tablespoons milk</p><p>1 cup of frozen cherries defrosted and chopped</p><br /><br /><p>1. in the food processor blend the cherries until smooth.</p><p>2.In a mixing bowl, cream butter until smooth.Gradually add confectioners’ sugar; beat until smooth, then add the milk and cherries and mix again. add more icing sugar if it is too runny as it doesn't really set if too runny.</p></div></div>couture galhttp://www.blogger.com/profile/05214173404287174688noreply@blogger.com5