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Cherry Cherry Boom Boom Cupcakes

by Nick Makrides
Cherry Cherry Boom Boom Cupcakes

The aim was to make something that is so red, you just fall in love with it! Did I achieve my goal? You be the judge!

Cherry Cherry Boom Boom Cupcakes

Cherry Cherry Boom Boom Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 6-10 drops red food gel
  • 1/2 cup cherry liquor
  • 20 maraschino cherries

Frosting

  • 1 batch American vanilla buttercream frosting
  • 6-10 drops red food gel
  • 125 ml cherry liquor

Cherry Filling

  • 3 cups of whole can, pitted cherries.
  • 1 pinch salt
  • 1/2 cup golden caster sugar brown sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp corn starch mixed with 3 tbsp water


Instructions

Cherry Filling

  • Place sugar, corn starch and salt into a medium sized saucepan. Mix until well combined. Add cherries along with cherry juice into the saucepan. Place on medium heat and mix until mixture thickens. Transfer to a bowl, cover with plastic wrap and allow to cool.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil, cherry liquor and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add red food dye. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Frosting

  • To prepare frosting, add red food gel and cherry liquor. Mix until well combined.
  • Core the centre of each cupcake and fill with cherry filling. Fit the end of a piping bag with a round tip and frost in a swirl. Finish off with a maraschino cherry

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 198kcal
Carbonhydrates: 20g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 153mg
Potassium : 54mg
Fiber: 1g
Sugar : 3g
Vitamin A: 198IU
Vitamin C: 0.1mg
Calcium: 73mg
Iron: 1mg
Nutrition Disclosure

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