WHITE CHOCOLATE CHERRY CUPCAKES
Provided by Food Network
Time 43m
Yield 28 cupcakes
Number Of Ingredients 27
Steps:
- Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
- Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
- De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
- To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
- In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.
WHITE CHOCOLATE CHERRY CAKE
This homemade White Chocolate Cherry Cake is so moist and delicious! Layers are brushed with maraschino cherry juice and frosted with white chocolate buttercream.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F
- Grease and flour three 8 x 2 inch pans.
- *For this recipe, we recommend adding a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
- Remove 22 maraschino cherries from the jar and chop them finely. We will use these as the last step. Lightly blot with a paper towel. Save the additional cherries as well as the cherry juice (for brushing onto cake layers). We will also use additional slices in the filling.
- Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
- Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
- In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
- Add the eggs one at a time, mixing after each until the yellow is blended in.
- Add the vanilla.
- Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
- Mix until just combined, do not over mix and do not mix above medium speed.
- Gently fold in the 22 finely chopped cherries.
- Pour batter into prepared pans and bake at 325 degrees F for 22-25 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
- Makes 6 cups of batter. Works well for cupcakes.
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
- Place the first white chocolate cherry cake layer on cake base or pedestal. Apply a layer of cherry juice using a pastry brush, then follow with a layer of white chocolate buttercream. Top with additional sliced cherries (to your liking).
- Add the second cake layer, brush with cherry juice, a layer of frosting, top with sliced cherries, and add the third layer. Brush with cherry juice, frost the cake as usual.
- I like to crumb coat (thin coat) my cakes and chill in the freezer for about 15 minutes before applying the final layer of frosting. I combed the frosting around the sides of the cake with a cake comb. I topped with chocolate curls that were created by running a vegetable peeler down the edge of the white chocolate bar. I chilled my curls in the freezer for five minutes before handing. I applied mine with a toothpick
CHOCOLATE CHERRY CAKE
This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.
Nutrition Facts :
CHERRY CHOCOLATE CAKE
Very moist and rich. A favorite of my two grown sons. It keeps very well.
Provided by Ginger McKenney
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
- Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
- By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 28.6 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 200.6 mg, Sugar 12.6 g
WHITE CHOCOLATE CAKE
This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.
Provided by VanDerStad
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
- In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
- In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
- Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
- To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
- In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g
DOUBLE CHOCOLATE CHERRY CAKE
Yummy! Need I say more! Chocolate, white chocolate and cherries and all in one special cake...enjoy...it may become a favourite at your home also.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter and flour 2 x 9" round pan.
- Combine sour cream, cocoa and water, blend well (set aside).
- Mix flour, baking soda, baking powder and salt into bowl (set aside).
- In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
- Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
- Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
- Mix well.
- Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
- Cool on racks for 20 minutes before removing pans.
- Cool completely before frosting.
- Beat whipping cream with icing sugar until stiff but not dry.
- Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
- Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
- You can add chocolate curls or marashino cherries to decorate if desired.
WHITE CHOCOLATE CHERRY TRIFLE
I learned to make this from a wonderful Welsh woman who was an incredible cook. She taught me many things - this was one of my favorite desserts.
Provided by P48422
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Make the cake: Oven to 350 degrees F.
- Line the bottom of (2) 9" round pans with parchment.
- Combine the clarified butter and vanilla in a small bowl.
- Set aside somewhere warm (you want the butter to stay melted).
- Combine the flour with 6 tbl.
- of the sugar and sift TWICE.
- Set aside.
- In the mixer, combine the eggs and rest of the sugar.
- Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp).
- Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
- Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part.
- Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
- Fold in half the remaining, then the rest.
- Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
- Gently fold that back into the batter.
- Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans.
- Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
- Set aside.
- Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy.
- Take of heat and let stand until cool.
- Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes.
- Stir until smooth.
- Let cool.
- Whip the cream until soft peaks form, not too stiff.
- Set aside.
- Wipe your mixing bowl out with a dash of vinegar.
- Add the whites and whip until stiff, but not dry.
- Fold one fourth of the whites into the white chocolate.
- Scrape the remaining whites and whipped cream on top of the chocolate and fold together.
- Chill until needed.
- TO ASSEMBLE THE TRIFLE: Slice each cake in half.
- Discard one layer.
- Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers).
- Place one slice of cake on top and press down lightly so it lays even in the dish.
- Ladle some of the cherry syrup onto the cake so it soaks in.
- Put about 1 1/2- 2 c.
- mousse on top and top with half the cherries.
- Place another cake layer on top, and repeat.
- place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl.
- Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse.
- Decorate with shaved white and dark chocolate.
- Refrigerate until service.
- **NOTE:If you have some home canned cherries, use them, they will be so much better.
- If you have access to fresh cherries at any time simply use 1 lb.
- of them, and poach them in red wine or port, sugar and the lemon slice.
Nutrition Facts : Calories 651.2, Fat 32.6, SaturatedFat 18.9, Cholesterol 240, Sodium 112.1, Carbohydrate 78.6, Fiber 1.8, Sugar 54.5, Protein 11.4
WHITE CHOCOLATE CHERRY CUPCAKES OR ICING
Recipe for the "basic vanilla cupcakes" recipe I previously posted or use the recipe of you're liking. Add some white chocolate chips and/or cherries to batter before baking! Or use as topping! I like to dip stemmed cherries in melted white chocolate before I set atop!
Provided by GoldsmithLissa
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 8
Steps:
- Prepare, bake and cool cupcakes.
- Melt 2 1/4 c white chocolate chips, cool slightly.
- On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
- Chill until thickened (approx 15 mins).
- Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
- Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
- Optional topping:.
- Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.
WHITE CHOCOLATE CHEESECAKE WITH CHERRY TOPPING
My recipe is simple but versatile. For variety, change up the crust by using chocolate chip cookies, shortbread or vanilla wafers instead of the graham crackers. You could also replace the cherry topping with strawberry or another fruit. -Susan Clements, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, mix cracker crumbs and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Fold in chocolate. Pour into crust., Bake 55-60 minutes or until center is almost set. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and melted chocolate; spread over top of cheesecake. Bake 10 minutes longer., Cool on wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with pie filling and whipped cream.
Nutrition Facts :
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- Melt the chocolate in a microwave safe bowl, 30-40 seconds at a time. Repeat until the chocolate start to become shiny and soft. Be watchful, chocolates still hold their shape even if they are completely melted, tricking you to heat it up more. Touch the surface often, if is is soft, it is ready. Use a whisk or fork to stir the chocolate until it is very smooth. Add about a teaspoon of cooking oil to the chocolate, and add another teaspoon gradually until it becomes flowy and runny but not very thin. Using a glass with a spout or a spoon, pour chocolate syrup around the edge of the cake and use the back of the spoon to make it drip down the sides. It is important that the cake has been chilled in the fridge so that the syrup will begin to set as it drips down the sides of cold cake. Gently spread the chocolate syrup on the entire top surface of cake using the back of spoon. Top with cherries. Keep cake refrigerated in a sealed cake container.
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