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Written by Angela Ann
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Tuesday, 21 October 2008 07:57 |
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Ingredients:
-3 cups cake flour
-1 ½ tsp. baking soda
-1 ½ tsp. salt
-1 tbsp. cocoa powder (for a more chocolate flavor use 4 tbsp.)
-2 ½ cups sugar
-1 cup buttermilk
- ½ cup vegetable or canola oil
-1 ½ cup plain yogurt
-2 eggs
-3 ounces red food coloring (no less!)
-1 tsp. old white wine (can also use white distilled vinegar)
-2 ½ tsp. vanilla extract
-1 recipe or 2 cans of white buttercream frosting
-1 can cherries w/ filling
-1 ounce red food coloring
Directions:
1. Pre-heat oven to 350 F.
2. Sift dry ingredient together.
3. In a separate large bowl, blend wet ingredients.
4. Slowly add dry to wet. Do not over mix.
5. Evenly divide batter between the well of 24 to 30 muffin tin lined paper cups.
6. Bake until center springs back when lightly pressed in center 18 to 22 minutes.
7. Let cupcakes cool to room temperature before frosting.
8. Add one ounce of red food coloring to cherry filling.
9. Use pointed object to make two “vampire bite” puncture marks on each cupcake. (I use a meat thermometer.)
10. Using your pointer to drizzle cherry filling downward from puncture holes to simulate bleeding.
-Serve at your own risk!
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