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Recipe - Raspberry Filled Chocolate Cupcakes
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Submitted by: E. Waldo Ward staff
" A great afternoon treat with your cup of
tea."
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Ingredients:
1½ cups flour
¼ cup cocoa
¼ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
1 stick butter or margarine, melted
1 cup milk
1 tablespoon vinegar
1/3 cup E. Waldo Ward Seedless Black Raspberry Preserves
Powdered sugar
Directions:
1 Preheat oven to 350º F.
2 In a large bowl, sift together flour, cocoa, sugar, soda, and salt. Stir and make a well in the center.
3 Pour the
melted butter, milk, and vinegar into the well. Stir until all ingredients
are moist.
4
Place cupcake liners in muffin tin and spoon a full tablespoon of batter into each liner.
5 Place 1 teaspoon of preserves on top of the batter. Cover with an additional tablespoon of batter, sealing the preserves into the center.
6 Bake for 20 to 25 minutes. Remove from oven and sprinkle with powdered sugar. Let cool on rack.
Makes 12 cupcakes
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