Chocolate Cupcakes

If you're a chocolate lover,

you'll love these cupcakes.

Decorated with Amarena Cherries,

candied sour cherries in a

flavoured syrup. 

I adapted this recipe from

 thejoyofbaking.com and

changed the topping, adding

the cherries. 

Ingredients:

1/2 cup cocoa powder

1 cup boiling hot water or hot coffee

1 1/3 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter,

 at room temperature

1 cup white sugar

2 tsp pure vanilla extract

2 large eggs, at room temperature

Instructions:

Preheat oven to 350deg. F.

Grease or line 12 muffin cups with paper liners.

In a small bowl stir the cocoa powder with 
the boiling hot water (or hot coffee), set aside to cool.

In another bowl, whisk or sift the flour 
with the baking powder, baking soda and salt.

Set aside.

With an electric beater beat the butter until smooth. 

Add the sugar and vanilla extract and beat
on medium high speed, until light and fluffy.

Add the eggs, one at a time beating

until fully incorporated.

 

Scrape down the sides of bowl as needed.

Add the flour mixture (in 3 additions) 
alternately with the cocoa mixture,  beginning
and ending with the flour mixture.

Add only until the ingredients are incorporated. 
Overbeating will cause tough cupcakes.

Fill each muffin cup about 3/4 full with batter

and bake for about 18-20 minutes or until a

toothpick inserted into the middle comes out clean.

Do not overbake, or cupcake will be dry.

Remove from oven and place on a wire rack to cool.

My new baker's rack. 💖A nice gift from my niece Linda.

After completely cooled,  frost the cupcakes.

I used Betty Crocker, Creamy Chocolate and

Italian Amarena Cherries, 

Enjoy!!

They are as good as they look!

I made this recipe into a small chocolate 

cake for my Granddaughter's birthday.

She has allergy issues so I made a 

chocolate glaze for the top using

1 cup cocoa mixed with a few teaspoons 

of lactose milk.

I decorated with strawberries and blueberries. 

Bake about 25-30 minutes,

inserting a toothpick in the middle 

of the cake and if it comes out clean,

the cake is done. 

Thanks for your visit.

💛💛💛

Homemade Valentine Cake

 I made a cake for Valentine's Days this year.

I adapted the recipe comes from an old

Five Roses Cookbook. 

I substituted the shortening for butter

and the milk for unsweetened Almond Milk.

A simple cake.

decorated with Betty Crocker,

whipped icing, flaked coconut, 

 cherries, and sprinkles.

My instructions:

Heat oven to 350 deg. F.

Prepare 2 pans, greasing

and lining the bottoms 

with parchment paper.

Whisk the flour, baking powder and

 salt together. Set aside.

With a mixer beat the butter and

 sugar together until well combined.

Add the eggs, one at a time,

 beating well after each addition.

Add in the vanilla.

Add the flour mixture 

alternating with the milk.

Divide the mix between two pans.

Bake 20-25 minutes.

Or until a toothpick in the

 middle comes out clean.

To assemble the cake,
I added some Raspberry Jam 

between both cakes....

I frosted with the white icing

and added shredded coconut.

I'm not a fancy cake decorator...🍰

Added the cherries

 and sprinkles.

The cherries should be

rinsed in cold water

and patted dry with

paper towels....

who ate the cherry?

Enjoy!

Happy Valentines Day!!

💕💖💗💘