Cherry Vanilla Cupcakes {Recipe}

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

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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