My cherry lovin obsession has me all excited again. This recipe from BeautyFrosting has a hold of my heart. Kinda reminds me of cherry chip cookies from the grocery store as a kid (or maybe even nowadays when I sneak one of those pink pretties). They’re so lovely and would perk up any person’s day in a pink instant.
Cherry Vanilla Cupcakes
Makes 24 cupcakes
Cupcakes:
Preheat oven to 350.
1 1/4 c. Warm Water
1/3 c. Vegetable Oil
1 box White cake mix
4 Egg Whites
1 jar Maraschino Cherries (10 oz.)
Drain cherries saving juice for frosting.
Take drained cherries and chop into little juicy bits using a chopper or food processor.
Mix: water, oil and egg whites (one at a time).
Add in cake mix and mix until smooth.
Add in chopped cherry bits and mix until well-distributed.
Bake at 350 for 17-22 minutes.
Let cool before frosting.
Frosting:
1 c. Unsalted Butter
1 c Butter-Flavored Crisco
8 c. Powdered Confectioners Sugar
5 tbsp. Heavy Whipping Cream
1 Tbsp. Clear Vanilla
Maraschino Cherry Juice to taste (varies but about 3 tbsp.)
1 drop Pink Food Coloring
Mix butter and Crisco until smooth.
Add confectioners sugar, a few cups at a time.
Add in vanilla and cream.
Mix with hand mixer until smooth and creamy-dreamy!
Lastly, add the cherry juice sparingly. If frosting is not pink enough for your party guests, add in pink food coloring.
Frost cupcakes and top with a cherry!
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