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Black Bottom Cupcakes I
February 12, 2007

Like many other reviewers, I substituted coffee for water (and added a spoonful of dry milk powder to the flour mixture). What really made them good, though, was the spoonful of strawberry jam I dropped on the top of each before baking. Strawberry was what I had; using blackberry or plum jam could give these a sophisticated, Black Forest-type taste, and I'll try that next time--or perhaps swirling berry puree throughout the cream cheese mixture, or just dropping a frozen raspberry into the centre of each cupcake. The berry touch really 'lifts' the cupcake; I recommend it!

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