Cupcakes
Step1
Preheat oven to 350 degrees. Beat the egg whites and salt until foamy.
Step2
Adding a few tablespoons at a time, beat in 1/2 cup of the sugar, beating until soft peaks form. Set egg whites aside.
Step3
Beat egg yolks in another mixing bowl until thickened and lemon colored.
Step4
Gradually beat in remaining 1/4 cup of sugar.
Step5
Blend in lemon or orange zest and vanilla.
Step6
Fold the egg yolk mixture into the egg white mixture.
Step7
Sprinkle flour over all and then fold in gently with a rubber spatula or wooden spoon.
Step8
Drop batter by rounded teaspoons into greased 2-inch muffin cups.
Step9
Bake for 10-12 minutes or until cups spring back when lightly touched with finger.
Step10
Loosen sides and remove from the muffin cups. Let the muffins cool.
Step11
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.
Filling
Step1
Blend the flour, sugar, and salt in top of a double broiler.
Step3
Gradually stir in sour cream, blending until smooth.
Step4
Cook over hot water for 8 to 10 minutes, until thickened.
Step5
Stir in vanilla and then let cool.
Step6
Fill the centers of the cupcakes with the sour cream filling.
Icing
Step1
Combine the chocolate, butter, and water in top of a double boiler.
Step2
Cook over hot water until chocolate and butter are melted and the mixture is blended.
Step3
Stir in powdered sugar, blending well.
Step4
Drip the chocolate glaze over the filling in the cakes.
Step5
Garnish the cupcakes with cherries.