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Cherry Chip
Cupcakes
These cherry chip cupcakes are
made with maraschino cherries. Oh, yum.
Items Needed:
White cake mix
10 oz. maraschino cherries without stems
10 oz maraschino cherries with stems
1 recipe Whipped
Cream
Frosting
Decorator bag and pastry tip
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Directions:
- Drain all maraschino cherries, reserving juice.
Chop the 10 oz. cherries without stems.
- Make
cupcakes as
directed on box, using reserved juice from cherries as liquid
for
cake, then add water as needed to make the proper
amount called for by the recipe. Add chopped cherries to
batter.
- Bake cupcakes according to directions on box,
then cool. When
cupcakes are frost with Whipped Cream Frosting in the decorator
bag and top with a maraschino cherry with a stem.
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- Keep refrigerated until serving. But don't wait
too long.
Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
- Set the cherries with stems on a paper towel to
help them drain and dry before placing on the cupcakes.
| Whipped
Cream
Frosting |
1
cup heavy whipping cream
½ teaspoon
vanilla extract |
½ cup
confectioners' sugar |
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Whip cream and
vanilla until soft peaks form. Add sugar and beat until stiff peaks
form.
Place frosting in
decorator bag and frost cupcakes.
Keep frosting
refrigerated when not using.
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Return
to
Gourmet Cupcakes from Cherry Chip Cupcakes
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