https://deltanine.net/mw/index.php?action=history&feed=atom&title=Black_Forest_Cupcake_%28Pinoy%29 2026-04-27T22:30:06Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Black_Forest_Cupcake_(Pinoy)&diff=131&oldid=prev 2013-07-25T08:08:01Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=Black_Forest_Cupcake_(Pinoy)&diff=130&oldid=prev 2011-08-03T07:51:29Z

<p></p> <p><b>New page</b></p><div>===Ingredients:===<br /> ===Cupcake:===<br /> *10 tablespoons unsweetened cocoa powder<br /> *1 1/2 cups all-purpose flour<br /> *1 1/2 teaspoons baking soda<br /> *2 pieces eggs<br /> *1/2 cup unsalted butter, softened<br /> *1 1/2 cups granulated white sugar<br /> *1 1/2 cups buttermilk<br /> *1 teaspoon salt<br /> *1 tsp. vanilla extract<br /> ===Basic frosting:===<br /> *1 1/2 cups heavy whipping cream<br /> *1/4 cup confectioners sugar<br /> *1 tsp. vanilla extract<br /> ===Cherry filling:===<br /> *12 ounces pitted tart red cherries (canned or bottled)<br /> *2 tablespoons granulated white sugar<br /> *3 tablespoons cherry liqueur or rhum<br /> ===Procedure:===<br /> ===Make the cupcake===<br /> #Preheat oven to 350 degrees Fahrenheit<br /> #Combine flour, salt, cocoa powder, baking soda in a mixing bowl then whisk using a balloon whisk. This will be our dry ingredient mixture.<br /> #Place the softened butter on a clean mixing bowl then cream using an electric hand or stand mixer.<br /> #Gradually add the sugar while creaming.<br /> #Put-in the vanilla extract and gradually whisk-in the eggs.<br /> #Alternately whisk in the dry ingredient mixture and buttermilk then continue mixing until well blended.<br /> #Arrange paper cups on your cupcake pans then pour-in the mixture in each cup.<br /> #Do not completely fill the cups. Leave a space for expansion.<br /> #Place in the oven and bake for 20 minutes.<br /> #Remove from the oven and let cool.<br /> #Combine the filling ingredients in a bowl then mix well.<br /> #Make a space in the middle of the cupcake by scraping it or inserting a hollow tube, then put a teaspoon or two of the filling.<br /> ===Make the frosting===<br /> #Place the heavy whipping cream in a bowl then whisk using an electric hand or stand mixer.<br /> #Gradually mix-in the confectioners (powder) sugar and continue mixing until soft peaks form.<br /> #Turn off the mixer and add the vanilla extract and fold.<br /> #Frost the cupcakes using the basic frosting that you made in number 4.<br /> #Garnish with chocolate shavings (like what we had with the No-bake Chocolate fudge tart) and a fresh cherry on top.<br /> #Serve right away or refrigerate before serving.</div>

Mina