Cherry Cordial Cupcakes with White Chocolate Buttercream frosting

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Originally uploaded by kel h

I made these for a housewarming party tonight. Makes 1 dozen

Preheat oven to 350

Mix 1 1/3 c flour, 1 c sugar, 1/3c cocoa powder, 1/2 tsp baking soda, 1/8 tsp salt. Add 1 egg, 3/4c water, 6tbsp melted butter, 1 tsp vanilla extract.

In another bowl mix 1 8oz pkg creme cheese, 1/4 c sugar, 1 egg, 1/3c cherry pie filling, 2 tbsp coffee liqueur, 2 tbsp rum (the book calls for 1/2 c chocolate chips, but I omitted). Chill for 15 min

Fill your liners 1/4 with chocolate batter. Then add a tbsp creme cheese mix, and a tbsp cherry pie filling. Then cover with another dollop of chocolate batter. You should be a bout 2/3 to 3/4 full.

Bake for 20 min. Cool in the pan.





Frosting

Melt1 1/2c white chocolate chips, 1/2 stick butter with 3tbsp milk. Add 1 tsp vanilla extract. When combined, put in mixer and gradually add approximately 4 to 4 1/2c powdered sugar. Add sugar and milk to desired consistency (I also tossed in a shot of rum, because I'm like that)

Cherry Coffee Cake Muffins

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Originally uploaded by kel h

Cherry Coffee Cake Muffins (based on a recipe from Rachel Ray December-January 2008)

4 1/2 cups flour (I used half regular and half whole wheat in the cake batter, and all white for the crumb topping)
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk (I used plain yogurt)
1/2 cup granulated sugar
2 teaspoons baking powder
! 10-ounce bags frozen cherries, thawed and drained (if you want to do a giant coffee cake instead of muffins, use two bags)
I also added 1/2 tsp butter extract, and 2 tsp almond extract to the batter
I also added 1/2 cup sliced almonds to the crumb topping

1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

2. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; If you're making a cake, then spread evenly into the prepared baking dish. Otherwise put liners in your muffin pans and fill each one about halfway up.

3. Scatter the cherries over the batter; (if making muffins, make a well in the batter and then put four cheries per muffin. sprinkle the remaining crumb mixture on top of the cake or each muffin (be sure to shape the muffin top a bit so the crumbs stick together). Bake the cake until golden brown, 35 to 40 minutes (muffins are more in the 25 min range). Transfer to a rack to cool for about 20 minutes before serving. I would go the full forty minutes, cause the cake takes a while to bake.