Chantilly 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.

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.

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.