5. Remove from heat and add lemon juice
and almond extract, fold in cherries.
6. Cool completely. Store leftovers in fridge
7. To fill cupcake, use a small knife and cut
out a cone shape from the middle of the
cupcake, fill
Frosting
1. Pour whipping cream into a large bowl and
beat on medium until it starts to thicken
2. Gradually add powdered sugar, beat on
high until stiff peaks form {be careful not
to overbeat}
3. Fold in vanilla
4. Fit a decorator bag with a #1M Large
Round Tip and fill with whipping cream
5. Pipe onto filled cupcake
6. For chocolate curls, use a vegetable peeler
to "peel" chocolate. I used a Hershey's can-
40
February
dy bar, but any chocolate bar will work. It's
work best if the chocolate is firm, but a bit
warm.
7. Top with a cherry
Notes
You could also use a chocolate cake mix and
canned cherry pie filling, but if you have a
little extra time, you won't be disappointed if
you make them from scratch. ✤
2015 INSIGHT