chantilly maraschino cherry cupcakes

Name: Chantilly Maraschino Cherry Cupcakes
Prep time: 20 min
Cook time: 40 min
Yield: 24
Cuisine: American
Ingredients: ## CHANTILLY FROSTING; 1/3 cup(s) granulated sugar; 1 1/2 tablespoon(s) vanilla bean paste; 2 cup(s) cold heavy cream; 24 - maraschino cherries; 2 tablespoon(s) maraschino cherry juice; ## MARACHINO CHERRY CUPCAKE; 2 - eggs; 4 - egg yolks; 1 1/2 tablespoon(s) vanilla bean paste; 1 1/2 cup(s) granulated sugar; 1 cup(s) sour cream; 2 stick(s) unsalted butter; 3 tablespoon(s) grenadine; 3 cup(s) all purpose flour; 1 teaspoon(s) salt; 1 tablespoon(s) baking powder

26 Pinches 1 Photo

N S

Anywhere, AL

Updated on Sep 4, 2014

I created these cupcakes for my office semi-annual bake sale to raise money for the charity, Cookie for Kids' Cancer. It was necessary to have a cupcake that would appeal to a large number of people in order to raise more money. Even those who were not crazy about cherries loved this cupcake because the strong vanilla flavor balanced the tartness of the cherries. The pink cake and white frosting with pink cherry juice was also visually appealing. All two dozen cupcakes went within the first hour of the bake sale.

Rate

prep time 20 Min

cook time 40 Min

method Bake

yield 24 serving(s)

Ingredients

CHANTILLY FROSTING
1/3 cup granulated sugar
1 1/2 tablespoons vanilla bean paste
2 cups cold heavy cream
24 - maraschino cherries
2 tablespoons maraschino cherry juice
MARACHINO CHERRY CUPCAKE
2 - eggs
4 - egg yolks
1 1/2 tablespoons vanilla bean paste
1 1/2 cups granulated sugar
1 cup sour cream
2 sticks unsalted butter
3 tablespoons grenadine
3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder

How To Make chantilly maraschino cherry cupcakes

Step 1

Preheat over to 350 degrees and line a cupcake pan with 24 liners

Step 2

Beat all ingredients in a bowl of a stand mixer until smooth.
Step 3

Fill cupcake liner 3/4 of the way and bake for about 22 minutes. They should be light but the top should bounce back if you press your finger into it.
Step 4

Cool on a rack before frosting (at least 20 min)
Step 5

Whip the cold heavy cream and sugar in a stand mixer for about 10 minutes or until peaks form.
Step 6

Add the vanilla bean paste and whip until just combined.
Step 7

Frost cupcakes with the chantilly frosting. It's recommended that you use a tip with ridges like the star tip so it can catch the cherry juice.
Step 8

Top each frosted cupcake with a maraschino cherry and let about 1/4 teaspoon of the juice to drip down the ridges of the frosting.
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