For the third year in a row I have attempted to find cherries in my co-op on George Washington’s birthday to no avail — not fresh, frozen, dried, or canned. I scoured the shelves with my eyes, but I could only come home with some Panda Cherry Licorice and some Chocolove Cherries and Almonds in Dark Chocolate bars. It would have to do, but it wasn’t the basis of a pie … so I made CHERRY-THEMED CUPCAKES.
I was happy with how these turned out. They had a springy texture and a pleasant taste. The surprise filling was tasty and the chocolate on top was yummy. The licorice and almonds lent a different chew and crunch than normally comes with a cupcake. I am wondering if my good luck with the cherry-themed cupcakes stemmed from my use of fresh baking powder. If you have a run of flat baked goods, don’t blame yourself too much; just go out and buy some fresh baking powder.
This recipe makes 14 cupcakes. It is helpful to have some parchment baking cups on hand to insert in the muffin tins.
