Whenever I go to a grocery store or even farmers markets, I look for a great deal for fresh fruits. This time around, I went into Safeway and found fresh cherries for about $2 a pound. The great thing about fresh fruit is that it’s juicy and a really great cupcake topper. I made these cherry cupcakes thinking that it would be easy to find a recipe. Instead, I found a great strawberry recipe that I replaced the strawberry with cherries.
To truly make something your own, change it up. Making desserts is all about the presentation. If you like to decorate things a certain way because it aesthetically pleases you, then do so. I’m only here to explain my experiences. To read more about cupcakes and my life – read my blog.
Recipe: (from my blog, Nina’s Cupcakes)
1 cup sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped cherries
1-2 tablespoons milk, if needed
Preheat oven to 350 degrees F.
Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped cherries and mix until combined. At this point, the cherries most likely have enough liquid that you don’t need to add any milk to the batter. If you batter seems dry and is not like typical cake batter, then add milk 1-2 tablespoons at a time, beating until incorporated.
Pour into cupcake liners, approximately 2 heaping tablespoons worth, and bake for 20-25 minutes or until cake is set. Let cool, then frost.
Cream Cheese Frosting:
(from Food Network)
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
To put the whole cupcake together, pipe the frosting onto the cupcake after it has cooled. I used a 1M frosting tip from Wilton, but any will do. Afterwards, decorate using some whole cherries with their stem still on.