Saturday, November 18, 2017
Cooking

You Asked For It: Chocolate-covered Cherry-stuffed Cupcakes

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I'm looking for a cupcake recipe for my daughter that has a cherry baked into the center. It's possibly a mini cupcake.

Nancy Jo Beardsley, Palm Harbor

The recipe Kelly Cook of Dunedin shares comes from the Fleur-de-licious blog (fleurdelicious.wordpress.com), written by two college students in New Orleans. It's a recipe Kelly has had in her to-make file but has not yet made. She hopes it's what Nancy Jo wants for her daughter, even though it's not a mini cupcake. This cupcake is moist and chocolaty and has a distinct cherry flavor. The cherry frosting generously frosts the 12 cupcakes and could probably frost another dozen. There are a few things that should be noted about the recipe. First, use paper liners. The chocolate around the cherry melts, helping to make the cupcake more flavorful and moist, but also gooey. When I removed them from the pan to cool they were soft on the bottom. I thought they might not be done but realized it was the chocolate from the candy. When you put the chocolate-covered cherry in the batter, it will not cover it. It will not get covered when it bakes either, leaving an indentation. That can easily be covered with the frosting. The cherry juice addition to the frosting leaves it pink. For the bittersweet chocolate I used Ghirardelli bittersweet chips found in the baking section. I am not a fan of melting chocolate in the microwave and prefer to melt it on the stove. Melt it however you feel comfortable.

When I made the frosting I was worried the cherries would stain my cutting board so I put them in a ceramic dish and used my kitchen scissors to cut them up. If you decide to pipe the frosting, choose a tip with a large opening so the cherry chunks don't clog it. These cupcakes will last at least a day in the refrigerator, covered. Bring to room temperature before serving.

Recipe requests

Nancy Reynolds of Tampa would like a pie recipe she remembers from the time she worked at the Colonnade Restaurant on Bayshore Boulevard in Tampa some 25 years ago. It was a pie offered on special occasions called a Hawaiian fruit pie. Nancy remembers it had a custardlike consistency and was filled with fruit and nuts. A phone call Nancy made to the restaurant revealed they have not made that pie in years. She would love the recipe. Kathy McIntyre of Ashtabula, Ohio, was recently in St. Petersburg and dined at ParkShore Grill. She enjoyed the lemon caper sauce served with the salmon. She would like the recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.

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