Cherry Cherry Cupcakes
#CherryCherryBoomBoomGaGa

INGREDIENTS

429g all-purpose flour

265g caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

6-10 drops red food gel

125ml cherry liquor

20 maraschino cherries

 

Frosting

1 batch fluddy vanilla buttercream frosting

6-10 drops red food gel

125ml cherry liquor

 

Cherry Filling

3 cups of whole, canne, pitted cherries.

1 pinch salt

1/2 cup golden caster sugar (brown sugar)

1/2 tsp vanilla extract

2 tbsp corn starch mixed with 3 tbsp water

METHOD

Makes 20

Level: Medium

Cherry Filling

Place sugar, corn starch and salt into a medium sized saucepan. Mix until well combined. Add cherries along with cherry juice into the saucepan. Place on medium heat and mix until mixture thickens. Transfer to a bowl, cover with plastic wrap and allow to cool.

 

Cupcakes

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

 

Next, add milk, eggs, yogurt, oil, cherry liquor and vanilla extract in a large jug and whisk well.

 

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add red food dye. Scrape down the bowl and mix for another 20 seconds.

 

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). 

 

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

 

Frosting

To prepare frosting, add red food gel and cherry liquor. Mix until well combined.

 

Core the centre of each cupcake and fill with cherry filling. Fit the end of a piping bag with a round tip and frost in a swirl. Finish off with a maraschino cherry

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

 

BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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