Maraschino Cherry Cupcakes Recipes

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.

CHANTILLY MARASCHINO CHERRY CUPCAKES

Steps:

• 1. Preheat over to 350 degrees and line a cupcake pan with 24 liners
• 2. Beat all ingredients in a bowl of a stand mixer until smooth.
• 3. Fill cupcake liner 3/4 of the way and bake for about 22 minutes. They should be light but the top should bounce back if you press your finger into it.
• 4. Cool on a rack before frosting (at least 20 min)
• 5. Whip the cold heavy cream and sugar in a stand mixer for about 10 minutes or until peaks form.
• 6. Add the vanilla bean paste and whip until just combined.
• 7. Frost cupcakes with the chantilly frosting. It's recommended that you use a tip with ridges like the star tip so it can catch the cherry juice.
• 8. Top each frosted cupcake with a maraschino cherry and let about 1/4 teaspoon of the juice to drip down the ridges of the frosting.

CHERRY CUPCAKES

Steps:

• Preheat oven to 350 F.
• In a medium-sized mixing bowl, beat brown sugar and butter until fully combined.
• Mix in flour, baking powder, baking soda, and salt.
• Mix in eggs one at a time.
• Mix in lemon zest and milk.
• Fill cupcake liners 1/4 full. Note that this will not use all of the batter.
• Bake for 7 minutes.
• While the batter is baking, roll the pitted and de-stemmed cherries in a bowl of corn starch and sugar until the cherries are fully coated.
• Remove cupcake tin from the oven and place two coated cherries on top of the partially cooked batter in each cupcake liner.
• Divide remaining batter evenly among the cupcake liners, covering the cherries. The batter will come nearly to the top of the cupcake liners.
• Bake for 20 minutes or until cupcakes bounce back when lightly touched.
• Top each cooled cupcake with fresh whipped cream and a cherry.

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.

17 WAYS TO USE MARASCHINO CHERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a maraschino cherry recipe in 30 minutes or less!