Wednesday, November 2, 2011
Cherry Chip Cupcakes
It’s my birthday today! These cupcakes were made by my husband as a surprise for me. Growing up, I remember having cherry chip cake for my birthday. My cake was from a cake mix and I honestly thought that they don’t make cherry chip cake mix anymore, as it has been surpassed by Funfetti everything. But they do still make it. My husband knew that I liked that type of cake so he surprised me.
He made two variations of cherry chip cupcakes: one with the boxed cake mix and store bought frosting and this homemade version. They taste quite different and while I don’t usually go for boxed cake, it certainly brought back some memories. The homemade version was certainly more adult, with the cherries soaked in cherry liqueur. I loved the lovely pink color of the cupcakes though. Something about pink food really can make you happy! My husband is the best, isn’t he?
Cherry Chip Cupcakes
1/4 cup dried cherries, chopped
Cherry liqueur or hot water
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, room temperature
1/2 cup + 1 tablespoon sugar
1/2 teaspoon vanilla
1/4 cup buttermilk
Pink food coloring
2 large egg whites
3 ounces cream cheese, at room temperature
2 tablespoons butter, at room temperature
1/2 cup powdered sugar
1/4 teaspoon vanilla
Preheat oven to 350 degrees. Line about 8 muffin tins with paper cupcake liners.
Place chopped cherries in a bowl and cover with cherry liqueur or hot water. Let sit for 10 - 15 minutes to soften. Drain and set aside. In a small bowl mix together the flour, baking powder and salt.
In a large mixer bowl cream together the butter and sugar until light and fluffy. Add the vanilla and stir to combine. On low speed, add half the flour mixture until just blended. Add milk until blended. Add remaining flour and mix until just blended. Blend in the food coloring.
In another bowl beat the egg whites until stiff and glossy, about 2 minutes. Gently fold 1/3 of the egg whites into the batter. Add remaining egg whites and fold until combined. Fold in the chopped cherries.
Divided equally among the muffin tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Make the frosting: In a large mixer bowl, beat the cream cheese and butter together until light & fluffy. Stir in the powdered sugar and vanilla. Frost the cooled cupcakes.
Recipe from A Good Appetite