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Applications

· Mar 7, 2022

Chocolate Cherry Cupcakes

Chocolate Cherry Cupcakes Request Sample

Ingredients

Cake

  • 350 g all-purpose flour
  • 300 g sugar
  • 100 g unsweetened cocoa powder
  • 12 g baking powder
  • 1.50 g salt
  • 200 g butter
  • 300 g egg
  • 245 g milk
  • 118.5 g water
  • 2.50 g vanilla
  • 9.80 g white vinegar

Filling

  • 162 g Tree Top IQF Dark Sweet Cherries, halved
  • 118.50 g water
  • 28.20 g cornstarch

Directions

Cake:

Preheat oven to 350 F. Line muffin pan cups with paper cups.

In a large mixing bowl, combine all ingredients at medium speed until mixture is smooth. Fill paper cups ¾ full.

Spoon a teaspoon of filling into center of each cupcake and bake for approximately 20 minutes. Cool on wire rack. Frost with cream cheese frosting when cooled.

Filling:

In a medium saucepan, combine water and cornstarch. Stir to dissolve cornstarch. Add frozen cherries and bring to a boil, stirring occasionally. Reduce to a simmer and stir until mixture thickens.

Remove from heat and cool.

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