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Tuesday, February 12, 2019

#COOKING WITH CLORIS--CHERRY VALENTINE CUPCAKES

Valentine’s Day is two days away. Why not surprise your sweetie with some yummy sweet cherry cupcakes?

Valentine Cupcakes
Yield: 18 cupcakes

Ingredients:
Cupcakes:
10 oz. jar maraschino cherries
2 cups all-purpose flour
1 T. baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1-1/4 cups sugar
1/2 cup maraschino cherry juice
1/4 cup whole milk
2 teaspoons vanilla extract
2 egg whites
1 cup mini chocolate chips

Frosting:
3 T. flour
1 cup milk
2 teaspoons vanilla
4 T. maraschino cherry juice
1 cup unsalted butter
1 cup sugar
red and white sprinkles

Preheat oven to 350 degrees F. Line muffin pans with cupcake liners.

Reserve cherry juice, then finely chop the cherries. Drain chopped cherries by placing in a bowl lined with paper towels.

In a small bowl stir together cherry juice, milk, and vanilla extract.

In a second bowl sift together flour, baking powder and salt.

In stand mixer beat egg whites into stiff peaks.

In a large bowl, cream together butter and sugar on medium speed in stand mixer. Add cherry juice/milk/vanilla mixture and continue beating until well blended. Mix in flour mixture. Fold in chopped cherries and chocolate chips, then fold in beaten egg whites.

Spoon batter into cupcake liners, filling each about 3/4 full.

Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin pans to cooling rack. Cool completely before icing.

To make frosting, blend together flour and milk, adding milk to flour slowly. Beat out any lumps. 

Pour into saucepan and cook on low heat, stirring continually, until thick. Set aside to cool.

When flour/milk mixture is cool, add vanilla and cherry juice.

Cream together butter and sugar. Add flour/milk mixture, beating on high until frosting is fluffy.

Ice cupcakes. Decorate with red and white sprinkles.

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