Chantilly Maraschino Cherry Cupcakes Recipes

CHERRY CUPCAKES

Steps:

• Preheat oven too 350F.
• Grease muffin tins.
• In a large mixing bowl mix cake mix, pudding mix, eggs, oil and cherry juice with a whisk until well incorporated.
• Using 2 soup spoons, fill each muffin tin half way with chocolate cake mix batter.
• Using a small teaspoon add 3 cherries from the can of pie filling. You want to add these to the centre of the cupcake so they bake inside and offer a secret surprise!
• Add another spoonful of cake batter to each muffin. Be sure to spread the cake batter over the cherries so they are not exposed.
• Bake cherry cupcakes in the oven for 20 minutes.
• Let cupcakes cool for at least an hour. Once cool gently remove each cupcake and place on a wire rack.
• Using a frosting spatula, spread vanilla and/or chocolate icing onto each cupcake.
• Top each cupcake with a Maraschino cherry and serve with ice cream.

MARASCHINO CHERRY CUPCAKES

Steps:

• Heat oven to 350 degrees F. Line regular-size muffin cups with paper baking cups; set aside.
• Finely chop cherries and place in paper-towel-lined bowl to drain while preparing batter.
• In a medium bowl, stir together flour, baking powder and salt, set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
• In a small bowl, stir together ½ cup cherry liquid, the milk and 2 teaspoons almond extract.
• Beginning and ending with flour mixture, alternately add flour mixture and cherry mixture to butter mixture, beating well after each addition. If desired, stir in a few drops of food coloring until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about ¾ full.
• Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
• To make frosting, combine butter, sugar and salt in a bowl. Beat until blended.
• Add the milk, vanilla and cherry liquid and beat for an additional 3 to 5 minutes or until smooth and creamy.
• Pipe frosting onto cupcakes and garnish each with 1 cherry with stem.

MARASCHINO CHERRY CUPCAKES RECIPE

Steps:

• Heat oven to 350 degrees F. Line regular-size muffin cups with paper baking cups; set aside.
• Finely chop cherries and place in paper-towel-lined bowl to drain while preparing batter.
• In a medium bowl, stir together flour, baking powder and salt, set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
• In a small bowl, stir together ½ cup cherry liquid, the milk and 2 teaspoons almond extract.
• Beginning and ending with flour mixture, alternately add flour mixture and cherry mixture to butter mixture, beating well after each addition. If desired, stir in a few drops of food coloring until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about ¾ full.
• Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
• To make frosting, combine butter, sugar and salt in a bowl. Beat until blended.
• Add the milk, vanilla and cherry liquid and beat for an additional 3 to 5 minutes or until smooth and creamy.
• Pipe frosting onto cupcakes and garnish each with 1 cherry with stem.

CHEERY CHERRY CHIP CUPCAKES

Steps:

• Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
• Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
• In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
• In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
• Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
• Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
• To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.