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Recipe: Cherry - Chip Cupcakes
Similar Categories: Cherry, Chip, Cupcakes
1-1/3 cups flour
1 tsp. baking powder
1/4 cup milk
1/4 cup syrup from jar of maraschino cherries
1 tsp. vanilla extract
1/4 tsp. almond extract
1 stick butter or margarine, softened
2/3 cup sugar
2 eggs
1/2 cup semisweet chocolate mini-chips
1/4 cup finely chopped, drained maraschino cherries (14-20 cherries
from a 10 oz. jar)
Vanilla Buttercream (recipe follows)
Garnish: shaved chcoolate, stemmed maraschino cherries
Heat oven to 350. Grease and flour 12 regular-size muffin cups or
line with paper liners. Whisk flour and baking powder in a small
bowl until blended. Put milk, cherry syrup and extracts in a cup.
The mixture will probably curdle but it's nothing to worry about and
it will not affect the cupcakes. In a medium-size bowl, beat butter
with an electric mixer on high speed about 1 minute until pale.
Gradually add sugar and beat until fluffy. Reduce mixer speed to
medium. Beat in eggs, one at a time, just until blended. Reduce
mixer speed to low. Alternately beat in flour and milk mixtures just
until blended. Stir in chocolate chips and cherries. Spoon batter
into prepared cups. Bake 20-25 minutes until the cupcakes are godlen
and their tops spring back when lightly pressed. Cool in pan on wire
rack 5 minutes before removing to rack to cool completely. Spread
top with Vanilla Buttercream. Garnish with shaved chocolate and
cherries.
VANILLA BUTTERCREAM
1/2 stick butter or margarine, room temperature
1-3/4 cups powdered sugar
2 Tbs. milk
1/2 Tbs. vanilla extract
Beat butter in a medium-size bowl with an electric mixer until
creamy. Gradually beat in powdered sugar alternately with milk,
beating well after each addition. Beat in vanilla until blended. if
needed, add more milk, 1/2 Tbs. at a time, until butter-cream is of
spreading consistency. Makes about 1 cup.
1 tsp. baking powder
1/4 cup milk
1/4 cup syrup from jar of maraschino cherries
1 tsp. vanilla extract
1/4 tsp. almond extract
1 stick butter or margarine, softened
2/3 cup sugar
2 eggs
1/2 cup semisweet chocolate mini-chips
1/4 cup finely chopped, drained maraschino cherries (14-20 cherries
from a 10 oz. jar)
Vanilla Buttercream (recipe follows)
Garnish: shaved chcoolate, stemmed maraschino cherries
Heat oven to 350. Grease and flour 12 regular-size muffin cups or
line with paper liners. Whisk flour and baking powder in a small
bowl until blended. Put milk, cherry syrup and extracts in a cup.
The mixture will probably curdle but it's nothing to worry about and
it will not affect the cupcakes. In a medium-size bowl, beat butter
with an electric mixer on high speed about 1 minute until pale.
Gradually add sugar and beat until fluffy. Reduce mixer speed to
medium. Beat in eggs, one at a time, just until blended. Reduce
mixer speed to low. Alternately beat in flour and milk mixtures just
until blended. Stir in chocolate chips and cherries. Spoon batter
into prepared cups. Bake 20-25 minutes until the cupcakes are godlen
and their tops spring back when lightly pressed. Cool in pan on wire
rack 5 minutes before removing to rack to cool completely. Spread
top with Vanilla Buttercream. Garnish with shaved chocolate and
cherries.
VANILLA BUTTERCREAM
1/2 stick butter or margarine, room temperature
1-3/4 cups powdered sugar
2 Tbs. milk
1/2 Tbs. vanilla extract
Beat butter in a medium-size bowl with an electric mixer until
creamy. Gradually beat in powdered sugar alternately with milk,
beating well after each addition. Beat in vanilla until blended. if
needed, add more milk, 1/2 Tbs. at a time, until butter-cream is of
spreading consistency. Makes about 1 cup.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Cherry, Chip, Cupcakes
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