Chocolate Cherry Olive Oil Cupcakes with Cherry Cream Cheese Frosting

3 cups flour
1 1/2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Bertoli Extra Light Tasting Olive Oil
2 tablespoons white vinegar
2 tablespoons cherry extract
2 cups cold water
 FROSTING
2 8-ounce packages Philadelphia Lite Cream Cheese, at room temperature
3 1/2 to 4 cups confectioners sugar
1 tablespoon cherry extract (or syrup from Maraschino cherries)

Preheat the oven to 350ºF.

Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the oil, vinegar, cherry extract, and water until smooth. Pour the mixture into the cupcake pans.

Bake for 15-20 minutes or until a cake skewer inserted in the center comes out clean. Do not over-bake.

Put the cupcake pans on cooling racks and cool for 15 to 20 minutes before removing from the pans to cool completely. Frost when cool.

Frosting
Beat the cream cheese in a bowl until smooth; gradually add in enough of the sugar to make a smooth frosting that is not runny. Stir in the cherry extract.


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