Black Forest Muffins Food

BLACK FOREST MUFFINS

Steps:

• Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
• Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
• Add eggs - one at a time - beating well after each addition.
• Fold through combined sifted flours, cocoa and baking powder.
• Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
• Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
• Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.

BLACK FOREST MUFFINS

Steps:

• Combine applesauce and baking powder in a small bowl. Set aside.
• Puree zucchini in food processor.
• Add cherries and pulse a couple times, until cherries are chunked up (you don't have to completely puree mixture, unless you have really picky eaters). You should have about 3-4 cups of mixture.
• Combine flour, sugar, baking soda, cocoa powder, and salt in a bowl.
• Add applesauce, oil and zucchini/cherry mixture.
• Add enough buttermilk to make a thick batter. Amount really varies depending on your flour, your cherry mixture, and on the humidity.
• Pour batter into muffin tin, about 3/4 full. (I don't use liners, I just spray tin with cooking spray).
• Bake @ 325 degrees for 25-30 minutes, until a toothpick comes out clean.

BLACK FOREST CUPCAKES

Steps:

• Special Equipment: 12 capacity cupcake tin, paper liners
• Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
• Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
• Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.

BLACK AND WHITE MUFFINS

Steps:

• Beat cream cheese and first amount of sugar in small bowl until smooth. Set aside.
• Measure next 6 ingredients into large bowl. Stir. Make a well in centre.
• Combine remaining 3 ingredients in separate small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 1/2 full.
• Make small dent in batter with back of spoon. Spoon about 2 1/2 teaspoons (12 mL) cream cheese mixture into each dent. Spoon remaining batter over top. Bake in 375°F oven for 18 to 20 minutes until firm to the touch. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.