Cherry Vanilla Cupcakes

Cherry Cupcakes
The last day of the sample sale I made some really pretty cherry cupcakes. A delicate white cupcake topped vanilla frosting laced with cherry flavor. All topped off with pretty pearly sprinkles and more glitter.

Cherry Cupcakes
I was so busy making all the cupcakes and then exhausted from making all the cupcakes that I didn’t take many pictures.
Cherry Cupcakes

I love these “pearl” sprinkles. They would be great touches to wedding cupcakes.
ICherry Cupcakes
Some cherry flavor to give the frosting a nice subtle taste of cherries.
White Cupcakes
adapted from Martha Stewart makes 24
Ingredients
3 1/4 cups sifted self rising flour
1 1/2 tbs baking powder
1/4 tsp salt
1 tbs vanilla
1 cup plus 2 tbs milk
1 3/4 sticks/200g butter
1 3/4 cups sugar
5 large egg whites at room temperature
1. Preheat oven to 350 F/180 C. Line muffin tin with paper liners. Sift together the flour, baking powder and salt. Mix the milk and vanilla together.
2. With an electric mixer cream the butter until smooth. Gradually add the sugar, beating until pale and fluffy. Reduce speed to low and add the flour mixture in three batches alternating with two additions of milk, and beat until combined after each.
3. In another bowl, whisk the egg whites until stiff peaks form. Fold one third of the egg whites into the batter to lighten. Fold in the remaining egg whites in two batches.
4. Fill each cup about three quarters full and tap the tray once on the counter to let any air bubbles out. Bake, rotating half way through, for 18-20 minutes. Transfer to wire rack to cool. Cool completely before icing.
Cherry-Vanilla Frosting
adapted from Martha Stewart
Ingredients
250g unsalted butter at room temperature
100g vegetable shortening (Crisco or Trex)
1 pound icing sugar sifted
1 tsp vanilla
cherry flavoring
1. With an electric mixer, beat butter and vegetable shortening on medium speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium and add the icing sugar 1/2 cup at a time beating well after each addition. Add vanilla and cherry and beat until frosting is smooth.
3. Ice cupcakes and decorate with pearl sprinkles and baby pink glitter.

You Might Like:


0 Comments

Trackbacks/Pingbacks

  1. Valentine's Day Thumbprint Cookies | An American Cupcake in London - [...] plain flour 1/4 tsp salt 1 egg beaten with 1 tbs water (for coating sprinkles) 1 bottle sprinkles Vanilla…
  2. Fwd: Valentine’s Day Thumbprint Cookies - Live and Inspire, by Lauretta Marie Pierce - [...] plain flour 1/4 tsp salt 1 egg beaten with 1 tbs water (for coating sprinkles) 1 bottle sprinkles Vanilla…