If you’ve been a loyal reader for awhile, you may remember my much-hyped but not very long-lasting blog, Harmonized Living. In case you’re unfamiliar, I posted a home decor + cooking “daring pairing” each day- so a rustic soup was matched with a rustic cabin, Moroccan food was matched with a Moroccan pouf, etc…get it?
Though the blog is on a serious {and perhaps permanent} hiatus, I thought I’d dig up the old posts and put them up here!
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To celebrate the dawn of spring and the recent National Cherry Blossom Festival, today’s daring pairing features Cherry Blossoms.
[photo credit: windy_sydney]
Cherry Chocolate Cupcakes
Makes 12
- ¾ cup plus 1 tsp. all-purpose flour
- 1/3 cup plus 1 tsp. unsweetened cocoa powder
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 1/3 cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp. vanilla
- ½ cup sour cream
Instructions
Preheat oven to 350 degrees. Place liners in cupcake pan. Mix 1 tsp. each flour and cocoa powder; dust pans.
In bowl, combine ¾ cup flour, 1/3 cup cocoa powder, baking powder, baking soda, salt, and cinnamon.
In large bowl, beat butter with electric mixer on medium for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in cupcake tins and bake 18 to 22 minutes or a toothpick inserted in middle comes out clean. Place on cooling rack.
In a large mixing bowl combine one 8-ounce carton sour cream, 1 cup of already-whipped whipping cream, 1 ½ cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat on medium-high until fluffy.
Drain 12 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine ½ cup semisweet chocolate pieces and 1 tsp. shortening. Cook for 1 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set.
Ice cooled cupcakes and top with a cherry-covered cherry. If you’re feeling adventurous, top with a sugar-coated cherry blossom- they’re edible!
[Photo Credit: Country Cottage One]
[Photo Credit: Taste of Home]
