black forest cupcakes


Makes 12 cupcakes



1 cup buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 jar Pitted, drained sour cherries
1 cup Kirsch


3 cups icing sugar
1/3 cup butter
As much buttermilk as it takes to make it smooth (a little over/under 2 Tbsp)
1/2 teaspoon vanilla
1 Tbsp Kirsch
12 maraschino cherries


Soak 1 1/3 cup drained sour cherries in a cup of Kirsch for about an hour.
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
Whisk together the buttermilk, sugar, oil, and vanilla extract until it's a bit foamy. In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until smooth.
Pour a little less than a tablespoon of batter into each cup, add three or four of the soaked sour cherries, and top up the cup with more batter so that each is filled with about 1/4 cup of batter. Bake 18-22 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean. Remove from pan and place on a cooling rack and let cool completely.

For the frosting, simply whip all the ingredients together until smooth. Once smooth, place in the fridge for a few minutes so the frosting becomes a little solid (better for decorating).
Make sure the cupcakes are properly cooled and then frost them any way that suits you! Then put a maraschino cherry on top of each cupcake.

Serve and enjoy!

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