CHERRY CUPCAKES
Whimsical pink cherry cupcakes are bursting with cherries. Filled with cherry pie filling and covered with fluffy frosting these cupcakes are a sweet treat.
Provided by Shauna
Categories Dessert
Time 38m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F. Line 2 standard cupcake pans with cupcake liners. Set them aside.
- Using a small mixing bowl, whisk together the flour, baking powder, and baking soda. Set it aside.
- Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the butter and granulated sugar for 1-1½ minutes.
- Lower the mixer speed to medium-low. Add in the egg whites and mix just until well incorporated.
- Add in the vanilla flavoring and the almond extract.
- Slowly alternate adding in the flour mixture and the whole milk and cherry juice. Mix just until well incorporated.
- Add 1-2 drops of the red food color and mix just until the color is even.
- Evenly divide the cupcake batter between the 2 cupcake pans. Fill the liners about ⅔ full.
- Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
- Once the cupcakes are cooled, using either a cupcake corer or a sharp knife, carefully cut out the center of the cupcake. Be sure to keep the top of the cored cupcake.
- Using either a decorator's piping bag with no tip, or a quart-size Ziploc bag, fill the bag with half of the canned pie filling.
- Place the tip of the bag all the way into the cored cupcake, and slowly squeeze the pie filling into the cupcake. Be careful not to overfill. Replace the cupcake top and set them aside.
- Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened butter and the shortening for 1-1½ minutes.
- Lower the mixer speed to low and slowly alternate from adding the powdered sugar 1 cup at a time and the half and half. Increase the mixer speed to medium and continue to mix until well incorporated.
- Add in the cherry juice, vanilla flavoring, and almond extract. Continue mixing until the frosting is completely smooth.
- Fill either a piping bag with a star tip or a gallon size Ziploc with an edge snipped off.
- Holding the frosting bag about a ½ inch above the center surface of the cupcake. Use even, steady pressure, squeeze the baggie to form a center "star" swirl. Keeping the tip elevated, continue to use even pressure, follow the outer line of the star swirl until the cupcake surface is frosted.
- Once all the cupcakes are frosted, place a cherry with the stem attached on top of each decorated cupcake.
Nutrition Facts : Calories 371 kcal, Carbohydrate 64 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 71 mg, Fiber 1 g, Sugar 55 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHEERY CHERRY CHIP CUPCAKES
Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.
Provided by By Heather Baird
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 16
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.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g
CHERRY CUPCAKES
This yummy sounding recipe came to me in one of the fabulous cookbooks I got from my partner MuffinGoddess in the recent Cookbook Swap. These cupcakes have chocolate, cherries and lots of creamy frosting, yum!
Provided by Midwest Maven
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Prepare cake mix according to package directions, using the eggs, water, and oil.
- Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
- Remove 24 cherries from cherry pie filling and set aside.
- Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
- Bake in preheated 350 degree oven for 20-25 minutes.
- Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
- Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.
CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING
Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 g
THINK PINK CHERRY CUPCAKES
Make and share this Think Pink Cherry Cupcakes recipe from Food.com.
Provided by moonpoodle
Categories Dessert
Time 30m
Yield 10 cupcakes
Number Of Ingredients 12
Steps:
- Combine all the cupcake ingredients in a bowl and mix until smooth. If you want them to be more pink, add a bit of red food coloring.
- Fill lined cupcake tin 2/3 of the way full. Bake cupcakes at 350 degrees for 20-25 minutes.
- Combine Frosting ingredients and beat until smooth.
- When cupcakes are cooled, topped with frosting. Top them off with a maraschino cherry.
Nutrition Facts : Calories 377.7, Fat 19.7, SaturatedFat 12, Cholesterol 91.1, Sodium 285.3, Carbohydrate 47.3, Fiber 0.7, Sugar 27.8, Protein 4
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- Preheat the oven to 350°F. Grease a 12-cup muffin pan, or line with papers., Using a food processor or blender, finely chop the dried cherries with 1/4 cup of the sugar., Beat the butter and remaining sugar until the mixture lightens in color and texture, about 90 seconds., Add the oil, and beat until the mixture is light, around 60 seconds., Beat in the sugar/cherries, cake enhancer, salt, baking powder, baking soda, almond extract, and cherry concentrate., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Gently beat in the flour, alternating it with the milk., Divide the batter among the cups.
- Bake for 18 to 20 minutes, until cupcakes are very light brown and test done with a cake tester., Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely., To make the frosting, make our Quick Buttercream Frosting, substituting 2 tablespoons cherry concentrate for 2 tablespoons of the milk.
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