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By: Rivka C. Berman, Contributor Click Here for More Holiday Articles
· 1-1/2 cups all purpose flour · 1 cup granulated sugar · 1/4 cup sifted cocoa powder · 1 teaspoon baking soda · 1/4 teaspoon salt · 1/4 cup vegetable oil · 1 egg · 1 tablespoon vinegar · 2 teaspoons vanilla · 27 small gold foil wrapped chocolate coins Icing · 8 ounces softened cream cheese · 4 ounces bittersweet chocolate, melted and cooled · 1/3 cup icing sugar · 3 tablespoons milk or water · 6 round chocolate wafers · Edible gold glitter or colored sugar · Miniature candy-coated chocolates (such as M&Ms) Directions - Cupcakes · Line 9 muffin cups with paper liners or grease. Set aside. · In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. · In separate bowl, whisk together 3/4 cup (175ml) water, oil, egg, vinegar and vanilla. Make well in center of dry ingredients; pour in water mixture and whisk until smooth. Pour into prepared muffin cups, filling about three-quarters full. Press 3 gold foil wrapped coins into each. · Bake in center of 350°F oven for about 25 minutes or until tops spring back when lightly touched. Let cool in pan on rack for 20 minutes. Transfer to rack and let cool completely. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 1 day) Directions - Icing · In bowl, beat cream cheese until fluffy. Beat in chocolate, sugar and milk until satiny, scraping down side and bottom of bowl often. Spread over top of each cupcake, reserving 1 tbsp. (15ml). Using reserved icing as glue, make stack of chocolate wafers. · Arrange cupcakes in straight row on long platter. Place wafer stack in center or at right end of row; arrange 1 cupcake on top. · Decorate with edible gold glitter and candies. Makes 9 cupcakes. More of Chanukah's Caloric Delights:
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