Fair Trade Recipe: Chocolate Covered Cherry Cupcakes
These sweet cakes look as good as they taste!
Gina de Roma, Author of The Philosopher's Spoon, sent us this delicious recipe just in time for Valentine's Day. You'll definitely want to try this one; these red cupcakes look as good as they taste! Better yet, they are made with Fair Trade Certified sugar, vanilla, and chocolate.
Chocolate Covered Cherry Cupcakes
These tasty, not-too-sweet cupcakes are best eaten the same day or the next day. This recipe makes 18 cupcakes.
1 (14.5 oz) can organic tart cherries in water (do not drain)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick of butter, melted and slightly cooled
3/4 cup organic Fair Trade Certified sugar
1/2 cup milk
2 large eggs
1/2 teaspoon Fair Trade Certified vanilla extract
Dark Chocolate Glaze:
3 tablespoons butter
3 tablespoons organic Fair Trade Certified sugar
3 tablespoons packed organic Fair Trade Certified brown sugar
3 tablespoons milk
1 (3.5 oz) bar Fair Trade Certified dark chocolate, broken
Preheat oven to 375°F
Puree cherries and their liquid in a blender until smooth. Measure out one cup of puree and set aside. Refrigerate or freeze any left over puree to use later in smoothies or to make a quick sorbet.
Line two muffin pans with 18 cupcake liners.
In a large bowl, combine flour, baking powder, baking soda and salt. Mix well and set aside.
In another large bowl, mix butter and sugar together, then add puree, milk, eggs and vanilla. Mix well.
Add dry ingredients to bowl with wet ingredients and stir until just combined (do not over mix).
Divide batter among the lined muffin cups.
Bake 15 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean.
Cool a couple of minutes in pan, then move to a wire rack to cool completely.
When cupcakes are cool, make chocolate glaze:
In a small saucepan, over medium heat, bring butter, sugars and milk to a boil, stirring often. Let boil for one minute. Remove from heat and stir in chocolate pieces. Stir until fully mixed and smooth.
Using a spreader, immediately frost cupcakes with a thin but opaque layer of the glaze.