FOOD
Cherry Cherry Boom Boom Cupcakes
So much cherry! Cherry vanilla cake with a cherry pie center and cherry frosting, finished with a cherry on top!
FOOD
Cherry Cherry Boom Boom Cupcakes
So much cherry! Cherry vanilla cake with a cherry pie center and cherry frosting, finished with a cherry on top!
Ingredients
Cherry Filling
- 3 cups of whole, can, pitted cherries.
- 1 pinch salt
- 1/2 cup golden caster sugar (brown sugar)
- 1/2 teaspoon vanilla extract
- 2 tablespoons corn starch mixed with 3 tablespoons water
Frosting
- 1 batch vanilla buttercream frosting
- 6-10 drops red food gel
- 125 milliliters cherry liquor
Cherry Cherry Boom Boom Cupcakes
- 429 grams all-purpose flour
- 265 grams caster (superfine) sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 375 milliliters of milk
- 125 milliliters vegetable oil
- 125 grams unsalted butter, softened
- 2 tablespoons Greek yogurt (can substitute with sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- 6-10 drops red food gel
- 125 milliliters cherry liquor
- 20 maraschino cherries
Steps
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.
Frosting
- To prepare frosting, add red food gel and cherry liquor.
- Mix until well combined.
Cherry Cherry Boom Boom 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.
- 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.