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 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.
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-
Yields
18 Cupcakes