Hey all! I’m back…sorta. For those of you who don’t know me, I had surgery back in September of 2013 and for 6 weeks, I was unable to even lift 5 lbs, let alone do anything for myself or bake cupcakes.
Once I got past my 6 weeks of recovery, I was so tired and lost my motivation for baking. I slowly started to workout and that kinda thing, but baking just didn’t have the same appeal.
I was in a funk.
But, for Valentine’s Day, I decided that I would try a new recipe for my sister to take to work. I had fun making these cupcakes because they were not only cute, but I love cherries. LOVE. I found this recipe online that was for a 3-layer cake, but, I’m not a cake girl. I love my cupcakes. So, adapted for you, is the recipe below.
Cherry Chip Cupcake
1 box White Cake Mix
1 c. AP Flour
1 c. Baker’s Sugar
1 c. Water
3 Large Eggs (room temp — it helps, so plan ahead)
1 T. Almond Extract (yes, TABLESPOON)
1 c. Sour Cream
1/8 tsp. Salt
3/4 c. Maraschino Cherries, chopped (my fingers were RED…ha, but worth it)
3 T. Cherry Syrup (from the cherries above)
1) Preheat your oven to 325 degrees. Line muffin tins with 24 cupcake liners.
2) In the bowl of your standup mixer, with the paddle attachment affixed, mix together your cake mix, flour, and sugar
3) On low, start to add your wet ingredients: eggs, sour cream, water, almond extract, and cherry syrup
4) Mix, on medium speed, for about 2 minutes.
5) Turn your mixer down to “stir” (or manually stir) and add the chopped cherries.
6) Fill your cupcake liners 3/4 full and bake for 15-18 minutes. Your cake tester should come out fairly clean and the cupcakes should spring back when you *lightly* touch them
7) Remove from muffin tins and cool completely on wire racks
While your cupcakes are cooling, make the frosting
3 c. Powdered Sugar
1 c. Salted Butter, softened
1/2 tsp. Vanilla Extract
2-3 T. Heavy Whipping Cream
1) In the bowl of your standup mixer, with the paddle attachment affixed, cream the butter (by itself) for 2 minutes. It should be pale yellow and fluffy
2) Reduce the speed to low and start adding your powdered sugar. Once all of the powdered sugar is added, kick the speed up to medium high and mix for 2 minutes
3) Add vanilla and whipping cream. If the texture isn’t quite right, add more whipping cream (too thick) or more powdered sugar (too thin)
4) Fill a piping bag, with your favorite tip inserted, and give those cupcakes the beautiful white hat they need.