Friday, October 5, 2012

maraschino cherry chip cupcakes

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The end of the week should start with pink cupcakes. Actually, Mondays should probably begin with pink cupcakes. Or any cupcakes for that matter.

This batch was baked to celebrate a friend's recent birthday. Her favorite cake flavor- cherry chip. Only these have more cherries and less of those fake chips. They would be sweet for any pink themed celebration.

Don't forget to remind your friends and family that no, you did not cut off your finger. That's just the red coloring from chopping all of those maraschino cherries. I probably spent more time washing my hands of the red dye than I did actually baking the cupcakes, but I'd do it again to have another one.

Maraschino Cherry Chip Cupcake Recipe
Yields approximately 2 dozen cupcakes

1/2 c. (1 stick) unsalted butter
1 1/4 c. sugar
2 c. + 2 tbsp. flour, divided
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. milk
4 egg whites, lightly beaten
Small jar of maraschino cherries, chopped (reserve 1/2 cup cherry juice)
2 tsp. almond extract
pink food coloring (optional)

Preheat oven to 350*F. Prepare pan with cupcake liners.
Whisk together 2 cups of the flour, baking powder, & salt in a medium bowl. Set aside.

In a stand mixer bowl using a paddle attachment, beat together the butter and sugar until light and fluffy.

Combine the milk, cherry juice, and egg whites in another dish. Alternate adding the dry ingredients and liquids to the mixer (using the whisk attachment), beginning and ending with the dry ingredients. Beat on medium speed until combined. Stir in the almond extract & food coloring (if desired).

Mix the flour with the chopped cherries until the flour is completely absorbed. Fold the cherries into the batter.

Fill cupcake liners 2/3 full. Bake for 16-18 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool.

Frost with chocolate buttercream (recipe below) & enjoy!

Slightly adapted from SprinkleBakes.

Chocolate Buttercream Recipe
Yields approximately 3 cups frosting

3 cups powdered sugar
6 tbsp. dutch processed cocoa
6 tbsp. butter (2/3 stick)
3-4 tbsp. heavy cream
2 tsp. vanilla

In a medium bowl, whisk together the powdered sugar and cocoa powder. Set aside.

In the bowl of a stand mixer, combine the powdered sugar cocoa mix with the butter. Beat until smooth. Thin out with a tablespoon of cream at a time until it reaches the desired consistency. Mix in the vanilla.

Fill a pastry bag with the buttercream to frost cupcakes.

Adapted from this recipe.

Enjoy the weekend!


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