Chocolate covered cherry cupcakes
By
Elizabeth Lancaster
@RosemaryRidgeFarms2037
1
Ingredients
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CUPCAKE MIXTURE
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2 ccups all-purpose unbleached flour
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1 1/2 tspbaking soda
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3/4 tspteaspoon baking powder
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3/4 tspsalt
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12 Tbspunsalted butter, at room temperature
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2 cplus 2 tablespoons sugar
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3/4 cnonalkalized cocoa powder (not dutch-processed)
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2 tsppure vanilla extract
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3 largeeggs at room temperature
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1 1/4 cwater
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1/4 cmilk
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SWEET VANILLA BUTTERCREAM FROSTING
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3 cconfectioners' sugar
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1 cbutter, room temperature
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1 tsppure vanilla extract
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1 1/2 Tbspmilk or whipping cream
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CANDIES
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1 jar(s)maraschino cherries (drained)
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1 jar(s)chocolate sprinkles
How to Make Chocolate covered cherry cupcakes
- To make the cake:
Set a rack in the middle of the oven and preheat to 350 degrees F.
line the bottoms of muffin pans with muffin paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a standing mixer with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Add water and milk in a saucepan and bring just to a boil. Remove from the heat. and set aside.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a spatula, finish combining the batter until smooth. Lightly drop into muffin liners. in muffin pans.
**Insert 1 cherry into the center of each cupcake** - In a standing mixer, using the whisk, mix together sugar and butter(room temp) . Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.