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Recipe - Raspberry Filled Chocolate Cupcakes



Submitted by: E. Waldo Ward staff

" A great afternoon treat with your cup of tea."

Ingredients:
 
1½ cups flour
  ¼ cup cocoa
  ¼ cup sugar
  1 teaspoon baking soda
  ¼ teaspoon salt
  1 stick butter or margarine, melted
  1 cup milk
  1 tablespoon vinegar
  1/3 cup E. Waldo Ward Seedless Black Raspberry Preserves
  Powdered sugar

Directions:
1  
Preheat oven to 350º F.

2  In a large bowl, sift together flour, cocoa, sugar, soda, and salt. Stir and make a well in the center.

3  Pour the melted butter, milk, and vinegar into the well. Stir until all ingredients are moist.

4   Place cupcake liners in muffin tin and spoon a full tablespoon of batter into each liner.

5  Place 1 teaspoon of preserves on top of the batter. Cover with an additional tablespoon of batter, sealing the preserves into the center.

6  Bake for 20 to 25 minutes. Remove from oven and sprinkle with powdered sugar. Let cool on rack.

Makes 12 cupcakes

Seedless Black Raspberry Preserves - 10oz. (283g)

view product
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