Thursday, July 19

Very Cherry Vanilla Cupcakes



We have this great contest going at work, for every week we make our goals: I bake a new flavor of cupcakes. Which has been a great way for me to experiment with all new cupcakes ideas and not feel like I am a cupcake obsessed baker.

I have always had a dozen or more flavors in mind and so far I have been able to create several of them. This one came to me while at a family reunion. I wanted to see if I could turn the kids Shirley Temple's into a cupcake. It's very soft and moist in the middle. But is also light and summery.

I recommend making these the day of or no more than one day before you plan to serve them.

Makes 18 cupcakes
Full time: 1 hour (includes cool and frost time)

You will need:

36 maraschino cherries, 18 with stems
4 egg whites, room temperature
2 cups flour
1 1/3 cup sugar
3/4 cup buttermilk or sour milk (don't know what sour milk is? Check out: http://eatingeclectic.blogspot.com/2012/07/make-it-buttermilk-getting-to-know.html?m=1)
1/2 cup butter, softened
1/4 cup maraschino cherry juice
1 1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

2 cups vanilla frosting (homemade or store bought)
Mix with enough red coloring to turn light pink.

Let us begin:

Preheat your oven to 350 (or cupcake maker)

Line 18-2 1/2" cupcake/muffin cups with paper liners or lightly grease and flour. Set aside. If using a cupcake maker count out 18 paper liners and set aside.

Take 18 cherries and chop into 8 pieces each, set aside for a moment.



Mix sour milk and cherry juice together, set aside for a moment.



In a large mixing bowl cream together sugar, vanilla, and butter.



Add in salt, baking powder, baking soda, and egg whites.



Add in 1/2 cup of flour along with 1/4 cup juice mixture, blend well.



Continue to add 1/2 cup flour and 1/4 cup juice, blending after each is added until you have a smooth batter.



Add in chopped cherries.



Gently fold into batter to evenly incorporate.



Fill your lined or greased cups 2/3 of the way. Bake for 15-18 minutes (20 minutes in cupcake maker)

Once cupcakes test done in the middle, remove from oven and allow to cool on cutting board or wire rack.



Once cupcakes are completely cooled, it is time to frost!

Place a dollop of frosting onto each cupcake.

Spread around with back of spoon or spatula.



Place stemmed cherry onto the middle of each cupcake.



Serve and enjoy!