CHOCOLATE CHERRY COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING
Provided by Food Network
Time 42m
Yield 24 cupcakes
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
- In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
- Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
- Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
- Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
- Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
- Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.
CHOCOLATE AND CHERRY CUPCAKES
Very easy and great with afternoon tea.
Provided by emily-york
Time 30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Heat the oven to 180C and place 12 paper cases in a bun tray.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs,a little at a time,so the mixture doesn't curdle.
- Stir in the flour,then add the chocolate and cherries.
- Spoon into paper cases and bake for 20 minutes.
CHOCOLATE AND CHERRY CUPCAKES
These indulgent chocolate and cherry cupcakes melt in your mouth with it's tasty gooeyness.
Provided by foreverm97
Time 1h
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 1800C/ Gas Mark 4.
- In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth â this should take 3-5 minutes using an Electric Hand Mixer.
- Add the eggs and vanilla extract and beat again briefly â add the sifted flour and baking powder and beat the mixture again until itâs well combined.
- Stir in the pieces of Dark Chocolate and Cherries using a wooden spoon (Make sure you do not crush the chocolate, otherwise when the cupcakes are baking, the chocolate wonât melt inside).
- Carefully spoon the mixture into each of the cupcake cases, filling them to about two-thirds full.
- Bake them in the oven for about 20-25 minutes â to check they are cooked, insert a skewer in the centre of the cakes which should come out clean.
- Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.
- Once they are completely cool, ice the cupcakes with the Chocolate Buttercream icing using a mini palette or butter knife. For decoration, place 5-6 almonds on each top in a petal formation and a dot of white icing in the centre as the pollen.
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