CHEERY CHERRY CHIP CUPCAKES

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Cheery Cherry Chip Cupcakes image

Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.

Provided by By Heather Baird

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 16

1 jar (10 oz) maraschino cherries, drained, liquid reserved
2 cups Gold Medal™ all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cups sugar
1/2 cup maraschino cherry liquid
1/4 cup whole milk
2 teaspoons almond extract
Pink food color
2 egg whites, beaten to stiff peaks
2 containers Betty Crocker™ Whipped vanilla frosting
Reserved 1 tablespoon maraschino cherry juice
1 teaspoon almond extract
Pink food color
18 maraschino cherries with stems

Steps:

  • Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
  • Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
  • In 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 glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
  • Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 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 Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.

Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g

Mari Mootho
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These cupcakes were a bit too sweet for my taste, but they were still good.


Ayo Sotayo
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I followed the recipe exactly and the cupcakes turned out perfectly. They were moist and fluffy with a delicious cherry flavor.


Rahid Zaman Tajak
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These cupcakes were easy to make and very tasty. I will definitely be making them again.


Sri Ash
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I've made these cupcakes several times and they always turn out great. They're a favorite in my house!


Clephas Muza
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I had some trouble getting the cupcakes to rise properly, but they still tasted good.


Adeoye Yetunde
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These cupcakes were a little too sweet for my taste, but they were still good.


Maria Thomas
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I love this recipe! The cupcakes are always moist and fluffy, and the frosting is to die for.


Abrar Jutt Abrar Jutt
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These cupcakes were delicious! The cherry chips added a great flavor and the frosting was creamy and smooth.


belal hasan
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I made these cupcakes for my daughter's birthday and she loved them! The recipe was easy to follow and the cupcakes turned out perfectly.


pak live sports
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These cupcakes were a hit at my party! They were so easy to make and the cherry flavor was delicious. I will definitely be making these again.