You can’t go wrong with wine and chocolate. Adding in the cherries made these cupcakes extra special.
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
3/4 cup cabernet sauvignon wine
1/2 cup dried cherries (chopped)
2 cups whipped cream (lightly sweetened)
1/4 cup dried cherries (chopped)
1 tablespoon cinnamon (as garnish) (optional) or 1 tablespoon cocoa powder (as garnish) (optional)
Preheat oven to 350°F & prepare muffin pans w/paper baking cups.
Into the lrg bowl of an electric mixer, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon & cocoa powder.
Add oil, vanilla, eggs & wine.
Beat w/the electric mixer at low speed for 30 seconds. Turn the mixer speed to high & cont beating for 3 min, scraping the sides occ.
Remove the bowl from the mixer & stir in the dried cherries. Pour the batter into the prepared muffin pans & bake for 20 min or till a toothpick inserted comes out clean.
To Serve: Spoon a dollop of whipped cream on the center of the completely cooled cupcakes. Add 5-6 bits of dried fruit & a dusting of cinnamon or cocoa powder.
NOTE: Dried cranberries may well be a good sub for the dried cherries.
Serves 18
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