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Cherry Cherry Boom Boom Cupcakes

by Nick Makrides
Published: Last Updated on

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

Cherry Cherry Boom Boom Cupcakes

Cherry vanilla flavoured cupcakes.

Serves 20

5 from 1 vote
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Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Course: Dessert
Cuisine: American
Calories: 198kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) all-purpose flour
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) whole milk
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 6-10 drops (6-10 drops) red food gel
  • 1/2 cup (125 ml) cherry liquor
  • 20 (20 ) maraschino cherries

Frosting

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

Cherry Filling

  • 3 cups (600 g) of whole can, pitted cherries.
  • 1 pinch (1 pinch) salt
  • 1/2 cup (105 g) golden caster sugar brown sugar
  • 1/2 tsp (1/2 tsp) vanilla extract
  • 2 tbsp (2 tbsp) corn starch mixed with 3 tbsp water

Learn How To Make it! [VIDEO]


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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