WHITE CHOCOLATE CHERRY CUPCAKES
Provided by Food Network
Time 43m
Yield 28 cupcakes
Number Of Ingredients 27
Steps:
- Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
- Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
- De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
- To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
- In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.
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Ibinabo Harry
[email protected]I'm not a big fan of cherries, so I omitted them from the recipe. The cupcakes were still delicious!
Palchhang Lama
[email protected]These cupcakes are so easy to make, and they're always a crowd-pleaser.
Shahid Khikhri
[email protected]I had a hard time finding white chocolate chips, so I used semisweet chocolate chips instead. The cupcakes still turned out great!
Sham Alzoubi
[email protected]These cupcakes are a bit too sweet for my taste, but they're still pretty good.
Indra Sunar
[email protected]I made these cupcakes for my daughter's birthday party, and they were a huge success! The kids loved them.
Olaoye Zainab
[email protected]These cupcakes are so pretty! They're perfect for any special occasion.
MOYNUL __ ISLAM
[email protected]Delicious! The cupcakes were moist and fluffy, and the frosting was rich and creamy. I especially loved the cherry filling.
Brizel Server
[email protected]Easy peasy! Even a baking novice like me could make these cupcakes. They turned out great, and my friends loved them.
Tish Delanoy
[email protected]I'm not usually a fan of white chocolate, but these cupcakes changed my mind. The frosting is perfectly sweet and creamy, and the cherries add a nice tartness. Would recommend!
Malik Shan
[email protected]These cupcakes were a hit at my party! They're so moist and flavorful, and the white chocolate cherry frosting is to die for. I'll definitely be making these again.