Cherry Moonshine Pie Cupcake Recipes

CROCK-POT CHERRY PIE MOONSHINE RECIPE - (4.5/5)

Steps:

• Add the sugar, cherry juice and both cans of cherries to the crock-pot. Cook on low for 1 hour to 2 hours or until the sugar has dissolved and the mixture is heated. Allow the mixture to cool. Once the liquid has cooled , add in the grain alcohol or vodka. Pour mixture into jars with lids. Makes about 3 Quart Jars Read more at http://crockpotladies.com/crockpot-cherry-pie-moonshine/#xZw2w0kFrTBIBArT.99

MOONSHINE CHERRY BOMBS

Steps:

• 1. Pre heat oven to 350 degrees. 2. Make your cake mix. Add 3 eggs, 2/3 cup butter, box of cake mix, box of instant pudding and 1 cup milk. Mix well and place in 9 X 13 casserole dish. 3. Bake for 30 minutes. You do not want to bake the cake too long, it needs to be soft. 4. Let cake cool. 5. Add 3/4 cup frosting. 6. Use your hands and any kitchen utensil to mix the cake and frosting. 7. Place the mix into fridge for 30 minutes. 8. Remove the cherries from the moonshine jar and place on towels to dry. 9. Using a cookie dough scoop, scoop some of the cake mix and place into your hand. Place on cherry in center and roll/press the cake around that cherry to make a ball of cake. 10. Repeat until the cherries and cake mix are gone. 11. Place the cake balls into the fridge for another 30 minutes. 12. Remove from fridge and make melt your chocolate. 13. Follow directions on your candy melts or whatever chocolate you are using. I recommend using a glass bowl and you should cook for about 1-2 minutes to melt. Stir well. A glass bowl is recommended because it holds heat better than other materials and the chocolate will stay melted for dipping. Caution: it is hot! 14. Place a cake ball on a fork. Place into the bowl of melted chocolate and use another fork to drizzle chocolate over the top until it is completely covered. Tap the side of the bowl gently with the fork to remove the excess chocolate and then place the Cherry Bomb on parchment paper to harden. 15. Repeat this until all Cherry Bombs are completed. 16. Melt white chocolate now to drizzle over the top for extra decoration (optional).

CROCK POT CHERRY PIE MOONSHINE

Steps:

• Combine cherries, sugar and cherry juice in the crock pot, stir until combined
• Cook on low for 1-2 hours until sugar dissolves
• Allow to cool, once cool pour in everclear
• Store in mason jars or sealed containers

CHERRY MOONSHINE PIE CUPCAKE

Steps:

• For the streusel: Combine the pecans, brown sugar, vegan butter, cinnamon, vanilla and salt in a bowl and mix well. Set aside.
• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
• Sift together the flour, baking powder, cinnamon, salt and cloves in a large bowl and set aside. In the bowl of a stand mixer or using a hand mixer, mix the granulated sugar and vegan butter together on medium-low speed until fluffy, about 5 minutes; scrape down the bowl. Slowly mix in the soy milk, applesauce and vanilla and mix for 2 more minutes. Slowly add the flour mixture, and then fold in the vinegar.
• Divide half of the batter among the liners, sprinkle on some of the streusel and then top with the remaining batter. Top off with more of the streusel and a sprinkle of cinnamon. Bake until an inserted toothpick comes out clean, about 18 minutes. Cool the cupcakes completely before frosting.
• For the shortbread crust: Turn over a cupcake pan and spray the bottoms with nonstick spray.
• Combine the flour, oil, soy milk, granulated sugar, salt and vanilla if using in a medium bowl and mix together with a fork; the dough will be crumbly. Refrigerate for 20 minutes in the bowl or wrapped in plastic wrap.
• Roll out the dough to 1/4 inch thick and use a circle cutter or a coffee cup to cut out circles. Cut out a very small circle in the middle of each dough circle. Place the dough circles on the bottoms of the cupcake pan and bake for 10 minutes. Once out of the oven, sprinkle with cinnamon and sugar while still hot.
• For the apple compote: Put the apple pieces in a medium saucepan, add the moonshine, brown sugar and vanilla and place over medium heat. Bring to a simmer and simmer for 10 minutes. Set aside to cool.
• For the cinnamon frosting: Using a stand mixer with a whisk attachment, mix the vegan butter and shortening until light and fluffy, about 5 minutes. Scrape down the bowl, add the vanilla and mix for 2 more minutes. Add the confectioners' sugar and cinnamon and mix until a whipped fluffy texture, another 3 to 5 minutes. Add a splash of soy milk if needed.
• For the cherry moonshine reduction: Put the maraschino cherries with their juices in a small saucepan, add the moonshine and granulated sugar, place over medium heat and bring to a small boil. Immediately add the cornstarch and let simmer for 2 to 4 minutes. Set aside to cool slightly, about 5 minutes, and then pour the mixture through a strainer. Let cool for 15 minutes.
• To assemble: Using an apple corer or paring knife, cut out the center of each cupcake. Put a generous amount (about 1 tablespoon) of the apple compote in each cupcake. Frost with a small amount of cinnamon frosting. Place a shortbread crust on top of the frosting on each cupcake. Where the hole is cut out, place a fondant finger or plastic novelty finger through the crust. Drizzle some cherry moonshine reduction over each.