Cherry Liquor Cupcakes

Almost like a Red Velvet cake from the 60’s, with a little bit of Cherry Liquor

INGREDIENTS
429 Gr. all-purpose flour
265 Gr. caster (superfine) sugar
1/2 Teaspoon salt
3 Teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 Gr. unsalted butter, softened
2 Tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 Large eggs
6-10 drops red food gel
125 milliliters cherry liquor

Frosting
225 Gr. (2 sticks) unsalted butter, at room temperature
1/4 Cup of Cherry Liquor
1/4 Cup of Milk
6 Cups of Confestioner sugar
1 Teaspoon Vanilla extract
4-5 drops red food colouring
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, cherry liquor and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food colouring if desired. 

Cherry Filling
1cup of whole, can, pitted cherries.
1 pinch salt
1/2 Cup Caster Sugar
1/2 Teaspoon vanilla extract
1 Tablespoons corn starch mixed with 2 tablespoons water.
Place sugar, corn starch and salt into a medium sized saucepan. Mix until well combined. Add cherries along with cherry juice into the saucepan. Place on medium heat and mix until mixture thickens. Transfer to a bowl, cover with plastic wrap and allow to cool.

METHOD
Preheat your oven to 180 Celsius (320F). Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, cherry liquor and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add red food dye. Scrape down the bowl and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow them to cool completely on a wire cooling rack before frosting.

Once cooled, make a dent in the middle of each cupcake and pour 1/2 teaspoon of the cooled cherry mixture.

Core the centre of each cupcake and fill with cherry filling. Fit the end of a piping bag with a round tip and frost in a swirl. Finish off with a maraschino cherry.

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