Mini Cherry Cordial Cupcakes

Photo: Elizabeth

Ingredients

for the cupcakes:

1 1/4 cups flour

3/4 cup cocoa powder

1 1/4 cups sugar

1 1/4 teaspoons baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cup milk

5 tablespoons vegetable oil

1/2 teaspoon vanilla extract

1/2 cup warm water

1 jar maraschino cherries (with at least 30 cherries)

for the icing:

2 sticks butter, at room temperature

1 cup powdered sugar

4 teaspoons juice from maraschino cherries

Preparation

For the cupcakes:

Preheat oven to 350 degrees F and line a mini-muffin tin with paper liners. In the bowl of an electric mixer, fitted with the paddle attachment, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Turn mixer on low to stir together. Lightly beat eggs into milk then add to flour mixture. Add oil vanilla and warm water and mix on low until well combined and smooth, scraping down sides as needed. Fill cups with a little batter to cover the bottom. Place one cherry in center then cover cherry with more batter and fill until cups are about 3/4 full. Bake 10-12 minutes, or until a toothpick stuck in the center of one comes out clean. Remove pan to cooling rack for about 5 minutes then remove cupcakes

For the cherry icing:

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. With mixer on low, add sugar 1/4 c at a time, and beat until smooth. Add cherry juice and beat to combine. Add more sugar or cherry juice to adjust to desired consistency.