Chocolate Cherry Cupcakes
Kamis, 30 Mei 2019
INGREDIENTS
2 tablespoons vegetable oil
6 tablespoons unsalted butter, softened
1/2 cup (100 grams) sugar
1/2 cup (110 grams) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup (130 grams) all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (183 milliliters) milk
3/4 cup (255 grams) black cherry preserves, or regular cherry preserves
For the frosting
1 cup (227 grams) unsalted butter, softened
3 cup (360 grams) confectioners' sugar
2 tablespoons heavy cream
1/3 cup (113 grams) black cherry preserves, or regular cherry preserves
INSTRUCTIONS
Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.