Black Forest Cupcakes
By
Wendy Rusch
@AmmaWendy
1
Please note that I used Robins Whipped Icing recipe for this. I have always used Regular homemade whipped cream, but Robins method holds up much longer. Thank you for this recipe Robin!
Blue Ribbon Recipe
I've always loved Black Forest cake. And I just love it even more in cupcake form. These travel so well, they'd be perfect for your next pot luck!
The Test Kitchen
Ingredients
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WHIPPED ICING
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2 cpowdered sugar
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1/4 cmilk
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pinchcream of tartar
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2 cheavy whipping cream
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CAKE
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2 1/4 cflour
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1 1/2 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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3/4 ccocoa
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2 csugar
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4eggs
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1 cmilk
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1/2 cveg. oil
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1 Tbspvanilla
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1 can(s)cherry pie filling, with extra cherries
How to Make Black Forest Cupcakes
- Icing: In a large mixing bowl, combine powdered sugar, milk, tartar mixing well. Cover and refrigerate for at least an hour.
- Cupcakes: Preheat oven to 350...Place 24 paper liners in cupcake pans, set aside.
- Sift together and combine dry ingredients, including sugar, into a lrg bowl. Add eggs, milk, oil, and vanilla. Beat until well blended. Pour or scoop evenly into liners filling 2/3 full.
- Bake for 17-21 minutes or until toothpick inserted comes out clean.
- Cool cupcakes on wire racks. When cool, using an apple corer, make a hole for filling. Reserve 24 cherries out of the pie filling, then place pie filling into holes. (I got 2-3 cherries and some sauce into each one)
- Remove powdered sugar mixture from refrigerator and mix in whipping cream on medium-high speed until cream forms stiff peaks. Top each cupcake with whipped icing and reserved cherry...
- These cupcakes should be kept refrigerated. Remove from fridge 15-30 before serving.