"And so the Lion fell in love with the Lamb..."
It's hard to believe that it's been six years since Edward Cullen whispered those words to Bella Swan in the original Twilight book by Stephanie Meyer in 2005. Over the years, the Twilight Series has redefined fairy tale romances. Prince Charming no longer stands at the forefront of little girl's fantasies, but instead, a shiny vampire in a Volvo.
Sadly, tonight marks the beginning of the end, as the final installment of the Twilight Saga, Part 1 of Breaking Dawn, premiers in theaters. Twihards across the country stood in line since midnight, hoping to be one of the first to see Bella and Edward's magical fairytale wedding on the big screen.
To mark this momentous occasion, I wanted to incorporate this epic storyline into my kitchen. I decided on a cupcake that would incorporate the main color palette of the original books; red, black and white. I knew I wanted a dark chocolate cake base and a white frosting. Since it's pie season, cherry pie filling was on sale and the grocery store and I knew it would be the perfect ingredient to add a bright red design aspect to my cupcakes. Low and behold, the Chocolate Cherry Cupcakes with a Almond Buttercream frosting was born!
To top it all off, I added a few red drops of a gel based food coloring for a bit of a vampire detailing. The result is a luxuriously indulgent sweet treat that is To Die For!
Chocolate Cherry Cupcakes with Almond Buttercream Frosting
Ingredients1 cup Cherry Choke
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup Cherry Coke and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Cherry-Chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
Bake cake until tester inserted into center comes out clean, about 17 minutes. Cool cupcakes on a rack completely.
For the Almond Buttercream Frosting
Adapted from Little Lady Cakes
1/2 cup shortening
1/2 cup salted butter
1 tsp Almond Extract
2 tbsp milk
4 cups powdered sugar
Cream together shortening, butter and Almond extract. Slowly add powdered sugar, one cup at a time. Add milk until you achieve the consistency desired. Fill piping bag and using a large flower tip, pipe frosting onto cupcakes.