Cherry Pink Cupcakes

 
AuthorAbtCategoryCuisineCooking Method, Tags, ,
Yields12 Servings
 1 jar whole maraschino cherries with stems
 1 ¼ cups all-purpose flour
 1 ½ tsp baking powder
 ½ tsp salt
 1 cup granulated sugar
 2 eggs
 ½ cup vegetable oil
 ½ cup milk
 1 tsp vanilla
 1 cup butter, softened
 4 cups powdered sugar
1

Preheat oven to 350°F. Line 12 standard (2 1/2-inch) muffin cups with paper baking cups.

2

Drain cherries reserving juice for frosting. Reserve 12 cherries for garnish; stem and chop remaining cherries and squeeze excess moisture. Spread cherries on paper towels to drain. Set aside.

3

Combine flour, baking powder and salt in medium bowl.

4

Attach flat beater to stand mixer. Beat granulated sugar and eggs in mixer bowl on medium speed until light and fluffy. Beat in flour mixture on low speed. Add oil, milk, and vanilla; beat 1 minute or until smooth. Stir in chopped cherries. Pour batter evenly into prepared muffin cups.

5

Bake 20 to 23 minutes or until lightly browned and a toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.

6

Meanwhile, for frosting, attach flat beater to stand mixer. Beat butter in mixer bowl on medium-high speed until creamy. Add 4 cups powdered sugar; beat until blended. Add 2 1/2 tablespoons reserved cherry juice; beat on medium-high speed until fluffy. Add additional powdered sugar if needed for desired consistency.

7

Fit a piping bag with a large star tip; fill with frosting. Pipe frosting in swirls on cupcakes. Garnish with reserved cherries.

Ingredients

 1 jar whole maraschino cherries with stems
 1 ¼ cups all-purpose flour
 1 ½ tsp baking powder
 ½ tsp salt
 1 cup granulated sugar
 2 eggs
 ½ cup vegetable oil
 ½ cup milk
 1 tsp vanilla
 1 cup butter, softened
 4 cups powdered sugar

Directions

1

Preheat oven to 350°F. Line 12 standard (2 1/2-inch) muffin cups with paper baking cups.

2

Drain cherries reserving juice for frosting. Reserve 12 cherries for garnish; stem and chop remaining cherries and squeeze excess moisture. Spread cherries on paper towels to drain. Set aside.

3

Combine flour, baking powder and salt in medium bowl.

4

Attach flat beater to stand mixer. Beat granulated sugar and eggs in mixer bowl on medium speed until light and fluffy. Beat in flour mixture on low speed. Add oil, milk, and vanilla; beat 1 minute or until smooth. Stir in chopped cherries. Pour batter evenly into prepared muffin cups.

5

Bake 20 to 23 minutes or until lightly browned and a toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.

6

Meanwhile, for frosting, attach flat beater to stand mixer. Beat butter in mixer bowl on medium-high speed until creamy. Add 4 cups powdered sugar; beat until blended. Add 2 1/2 tablespoons reserved cherry juice; beat on medium-high speed until fluffy. Add additional powdered sugar if needed for desired consistency.

7

Fit a piping bag with a large star tip; fill with frosting. Pipe frosting in swirls on cupcakes. Garnish with reserved cherries.

Cherry Pink Cupcakes

Comments

Leave a Reply