Cherry Cupcakes
Cupcakes:
2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon of salt
1 1/2 sticks unsalted butter, room temperature, cut into 1 inch pieces
3/4 cup cherry puree
4 egg whites
1/3 cup milk
red food coloring (optional)
For the frosting:
1 8oz package cream cheese, room temperature
1 stick unsalted butter, room temperature
3-4 cups confectioners sugar
1 teaspoon vanilla extract
1 8oz package cream cheese, room temperature
1 stick unsalted butter, room temperature
3-4 cups confectioners sugar
1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees. Line cupcake pan with paper liners.
- In a large mixing bowl, place the flour, sugar, baking powder and salt. Blend for 30 seconds with an electric mixer.
- Add the butter and cherry puree. Mix until blended. Once blended, increase the speed of the mixer and beat until light and fluffy, approximately 2 to 3 minutes. The batter will be thick and creamy.
- Add a few drops of red food coloring, if using.
- In a separate bowl, whisk together the egg whites and the milk. The mixture will be slightly frothy.
- Add the egg mixture in two additions. Scrape the bowl after each addition. Only mix to fully incorporate. Do not over mix.
- Scoop the batter into the prepared muffin pan.
- Bake 14-15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before removing to a wire rack.
To make the frosting:
-Mix together the softened cream cheese and the butter until smooth.
- Add the confectioners’ sugar 1 cup at a time. Scrape down bowl after each addition.
- Mix in the vanilla extract.
- Frost cupcakes when they are completely cooled.
- In a large mixing bowl, place the flour, sugar, baking powder and salt. Blend for 30 seconds with an electric mixer.
- Add the butter and cherry puree. Mix until blended. Once blended, increase the speed of the mixer and beat until light and fluffy, approximately 2 to 3 minutes. The batter will be thick and creamy.
- Add a few drops of red food coloring, if using.
- In a separate bowl, whisk together the egg whites and the milk. The mixture will be slightly frothy.
- Add the egg mixture in two additions. Scrape the bowl after each addition. Only mix to fully incorporate. Do not over mix.
- Scoop the batter into the prepared muffin pan.
- Bake 14-15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before removing to a wire rack.
To make the frosting:
-Mix together the softened cream cheese and the butter until smooth.
- Add the confectioners’ sugar 1 cup at a time. Scrape down bowl after each addition.
- Mix in the vanilla extract.
- Frost cupcakes when they are completely cooled.
Makes approximately 50 mini-cupcakes.
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