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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.
" |
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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