Things You'll Need:
- 1 oz. unsweetened chocolate
- 1 tbsp. butter
- 1/4 cup water
- 2 1/2 cups powdered sugar
- 30 maraschino cherries
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Step 1
Preheat oven to 350 degrees. Beat the egg whites and salt until foamy.
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Step 2
Adding a few tablespoons at a time, beat in 1/2 cup of the sugar, beating until soft peaks form. Set egg whites aside.
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Step 3
Beat egg yolks in another mixing bowl until thickened and lemon colored.
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Step 4
Gradually beat in remaining 1/4 cup of sugar.
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Step 5
Blend in lemon or orange zest and vanilla.
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Step 6
Fold the egg yolk mixture into the egg white mixture.
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Step 7
Sprinkle flour over all and then fold in gently with a rubber spatula or wooden spoon.
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Step 8
Drop batter by rounded teaspoons into greased 2-inch muffin cups.
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Step 9
Bake for 10-12 minutes or until cups spring back when lightly touched with finger.
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Step 10
Loosen sides and remove from the muffin cups. Let the muffins cool.
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Step 11
Take a sharp knife, cut a cone shaped piece (about 1 inch in diameter and 3/4 inch thick) from the center of each cupcake when the cupcakes are cool.
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Step 1
Blend the flour, sugar, and salt in top of a double broiler.
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Step 2
Stir in the egg.
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Step 3
Gradually stir in sour cream, blending until smooth.
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Step 4
Cook over hot water for 8 to 10 minutes, until thickened.
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Step 5
Stir in vanilla and then let cool.
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Step 6
Fill the centers of the cupcakes with the sour cream filling.
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Step 1
Combine the chocolate, butter, and water in top of a double boiler.
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Step 2
Cook over hot water until chocolate and butter are melted and the mixture is blended.
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Step 3
Stir in powdered sugar, blending well.
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Step 4
Drip the chocolate glaze over the filling in the cakes.
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Step 5
Garnish the cupcakes with cherries.
