Best chocolate cherry mini cakes

18 Cupcakes

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
1 cup Sugar
¼ cup Hershey's Cocoa OR- European Style Cocoa
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Water
⅔ cup Vegetable oil
1 tablespoon White vinegar
1 teaspoon Vanilla extract
¼ cup Milk
2 tablespoons All-purpose flour
¼ cup Shortening
1 teaspoon Almond extract
2¼ cup Powdered sugar
¼ cup Chopped maraschino cherries drained (optional)
Few drops red food color (optional)

Directions

CHERRY CREAM FROSTING

Heat oven to 350øF. Line muffin cups (2-½ 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 ⅔ 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 1-½ 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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