Cherry Vanilla Cupcakes
( makes 1 dozen cupcakes)
(printable recipe at end of page)
2 pounds Fresh Cherries
2 cups all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cup Buttermilk
Frosting
1 3 ounce package Cream Cheese, softened
1/4 cup Butter, softened
1 teaspoon Vanilla
2 1/4 cups Confectioner's Sugar, sifted
Cherry Juice
12 additional Fresh Cherries, with stem left on
Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
Add the batter to the cupcake cups.
Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.
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Cherry Vanilla Cupcakes
Yield: 1 dozen
prep time: cook time: total time:
ingredients:
Cupcakes and Frosting
- 2 pounds Fresh Cherries
- 2 cups all purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/2 cup Butter
- 1 3/4 cups Sugar
- 1 teaspoon Vanilla
- 4 Egg Whites
- 1 1/3 cup Buttermilk
- Frosting
- 1 3 ounce package Cream Cheese, softened
- 1/4 cup Butter, softened
- 1 teaspoon Vanilla
- 2 1/4 cups Confectioner's Sugar, sifted
- Cherry Juice
- 12 additional Fresh Cherries, with stem left on
instructions:
How to cook Cherry Vanilla Cupcakes
- Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
- Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
- Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
- Add the batter to the cupcake cups.
- Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
- While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
- Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.
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