Cherry Cupcakes are one of my favourite cupcake flavour combinations ever. It’s such a flavourful dessert and one that is as delicious for “just because” moments and sweet cravings as it is for serving at parties.
Read: Blueberry Raw Cheesecake
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 eggs
- 1 tsp Vanilla Extract
- 1 Cup Milk
Read: Blueberry Chocolate Mousse Cake
Cherry Buttercream Frosting:
- 1 cup softened butter
- 3 cups powdered sugar
- 4 Tbsp maraschino cherry juice
Directions for Cupcakes:
Preheat oven to 350º F. Line 12 standard muffin cups with paper baking cups. Use a mixer at low speed to mix together dry ingredients. Add oil, eggs, milk and vanilla then increase speed and beat for 2 minutes. Spoon batter into prepared muffin cups, filling three-fourths full. Bake for 20 minutes or until tops are firm and toothpick comes out clean. Remove to wire racks and cool completely.
Chocolate Ganache:
Melt dark chocolate chips in a small microwave safe bowl. Once chocolate is melted, dip the top of the cupcake in the chocolate. Refrigerate for 15 minutes than top with Cherry Buttercream Frosting and a Maraschino Cherry, if desired.
Read: Berry Almond Crunch Cake
Cherry Buttercream Frosting:
Cream butter and salt until fluffy. Mix in 1 cup of the powdered sugar then stir in maraschino cherry juice and optional red food colouring. Mix in remaining powdered sugar and mix until thoroughly combined.
Pipe onto cool cupcakes, using desired tip.
Source & Pictures: www.frugalmomeh.com
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