1 1/2 cup all-purpose flour
1 cup sugar
1/4 cup hershey's cocoa or- european style, cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
2/3 cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
CHERRY CREAM FROSTING
1/4 cup milk
2 tbsp all-purpose flour
1/4 cup shortening
1 tsp almond extract
2 1/4 cup powdered sugar
1/4 cup chopped maraschino cherries - drain, ed (optional)
1 few drops red food color - (optiona, l)
Directions
Heat oven to 350øF. 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-Master recipe format courtesy of Karen Mintzias
Servings: 18 cupcakes
Best Chocolate Cherry Mini Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
We are able to read the history of written recipes back into distant history, certainly as far into history as the Egyptians, and quite possibly further than that. In practice though, in the main part, these early recipes were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main meal and afters, a style of dining still practiced today. He also tells us how the ancient Romans were skilled in the use of many herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including basil and coriander. The introduction of these new tastes was responsible for an explosion in manuscripts on food, many of which are kept safe in academic collections. During the next few centuries, the wealthy families of Europe competed with each other to lay on the best banquets, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books were in high demand, due to more people being able to read, more leisure time and disposable income. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Best Chocolate Cherry Mini Cakes recipe.
