Tuesday, May 13, 2014

Cherry Velvet Cupcakes

Red velvet are one of my favorite cupcakes behind coconut, of course! They are tangy, moist, and delicious. They are also one of my good friend's favorites. This year for her birthday she asked me to jazz up my red velvet recipe up with cherries.The result was a tangy red velvet cupcake with a hint of cherry flavor, a cherry surprise in the center, and cherry-scented cream cheese frosting on top. I thought they might be too sweet, but they turned out perfect! Just about everyone loved them and declared them their new favorite! If you like cherry and red velvet, you have to try these!

Cherry Velvet Cupcakes
Source: adapted from Cakeman Raven as seen on Food Network

2 and 1/2 cups cake flour (I used AP and replaced 5 tablespoons with cornstarch.)
1 and 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup of buttermilk
2 eggs
1 teaspoon white vinegar
1 and 1/2 cups vegetable oil
1 tablespoon red food coloring
2 tablespoons cherry juice (from jar of maraschino cherries)

1 teaspoon almond extract
24–48 maraschino cherries

Preheat oven to 350 degrees and line a cupcake tin with 24 cupcake liners.
Whisk together flour, sugar, baking soda, salt, and cocoa powder and set aside. 
In another bowl beat together buttermilk, eggs, vinegar, vegetable oil, food coloring, cherry juice, and almond extract on medium speed until blended.
Slowly add flour mixture and beat until combined.
Drop 1 or 2 cherries in the middle of each cupcake before baking.
Fill liners about 3/4 full and bake for 16 - 20 minutes. Cool completely before frosting.

Cherry-Scented Cream Cheese Frosting
1 8oz. block cream cheese (room temperature)
1 stick butter (room temperature)
5–6 cups powdered sugar
1 teaspoons almond extract
2 to 4 tablespoons cherry juice (from jar of maraschino cherries)
a few drops of red or pink food coloring

Beat the butter and cream cheese on high speed until light and fluffy. Add almond extract and cherry juice. With mixer on low speed, add powdered sugar one cup at a time, until desired consistency is reached. Add food coloring and beat well.

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