Cherry Chocolate Chip Cupcakes

~ lindy

Vanilla Bean Cupcakes

Makes 2 Dozen

Special Supplies:

**Cupcake Liners

**Muffin/cupcake tins

**1 Piping Bag and 1 round tip

*Bing Cherries with Stems

*Wilton Red Sprinkles 

Cupcakes  


*Preheat oven 325*F.

Ingredients: 


*1 cup Cake Flour, sift and then measure
*1\2 cup White Wheat Pastry Flour, sift and then measure
*2 and 1/2 teaspoons Baking Powder
*1/4 teaspoon Sea Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Sugar
*4 Eggs, room temperature
*3/4 cup canned Evaporated Milk
*1/4 cup Maraschino Cherry Juice


Directions:

*In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.


*In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low speed and alternating with the milk and vanilla mixture in thirds just until combined.

*Line cupcake tins with liners and scoop the batter until 2/3rds full into each cup.

*Bake in an 325*F. oven for 25-30 minutes or check the last 5 minutes of baking using a toothpick insert into the middle of the cupcake comes out clean or spring back when touched.


*Remove cupcakes from the oven and allow to cool on cooling racks until completely cool and pipe or frost as pictured or as desired.

Frosting

1/4 cup Cream Cheese (2 ounces)

2 and 1/4 sticks butter, almost room temperature

6 cups powdered sugar

3 tablespoons Heavy Whipping Cream

1 tablespoon Vanilla Extract

Pinch of sea salt or to taste

Directions:

In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.

Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.

Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for a minute to remove air bubbles.

Also see our Cherry Party for cherry more recipes.

Enjoy!

Lindy

Cherry Cake Pops

~ lindy

Cherry Cake Pops

Ingredients and Supplies:

*1 box white cake mix, make according to direction but replace the cherry juice for 1/4 cup of the water

*1/4 cup Maraschino Cherry Juice, this is added to the cake mix

*1 container 16 ounce Cream Cheese Frosting, see **note below

*Red Food Coloring, optional add to cake batter for more pink color

*Green Ribbon, leaves

*Bendable Green Straws, stem

*1 cup Wilton Red Melting Wafers, melt more as needed to cover cake pops

*1/4 teaspoon Coconut Oil

Directions:

*Makes at least 10 Cherry pairs (20 cake balls) using 1/2 cake mix, see **note below

*Make cake balls 1 to 1 and 1/2 inches

*To make the whole box of cake mix you will bake as noted on the box. Then allow the cake to cool and crumble up the cake and mix with the container of frosting. Then form into cake balls and refrigerate.

*Using bendable green straws, pull apart the Bent part of the straw, bend straw and cut the straw making both sides equal. Then cut the long side to match the shorter side. Hope this makes sense🤷‍♀️. See pictures.

*While cake balls chill, melt melting wafers, we used Wiltons melting pot. But you can melt candy wafers and coconut oil in a one cup glass measuring cup in 30 second increments (stirring between each increment) in the microwave until melted.

*Dip each cake ball using a dipping tool or fork etc… dip one at a time in the melted wafers. Place cake balls on Silpat/baking mat, placing 2 dipped cake balls side by side but not touching then add the bent straw. Repeat as needed. Refrigerate after dipping them until all are set. Then add green ribbon as desired. Serve.

**Note: I made 12 cupcakes and then a 8 inch round Cake to make these cherry cake pops. And 1/2 the can of frosting added to the 8 inch round cake which you will crumble up before adding the frosting.

Also See Cherry Party

Enjoy!

Lindy