These White Chocolate Cherry Cupcakes are my husband’s favorite, so of course I had to make them for his birthday. I pulled the recipe from Cupcake Wars, but omitted the vodka in mine.
My husband loves camo so i bought these cool camo cupcake liners from etsy. They are so uniquely him!
Wanna try some?
Here’s how they are made. Let me know how yours turn out!
White Chocolate Cherry Cupcakes
Ingredients
2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 whole eggs
2 teaspoon vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
1 cup maraschino cherries
4 tablespoons maraschino cherry juice
2 cups mini white chocolate chips
Casey’s Buttercream
28 maraschino cherries, for garnish
Directions
Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
To assemble: Fill the piping bag with Casey’s Buttercream and generously pipe onto each cupcake with the tip of your choice. i used a large open star this time. Garnish each cupcake with 1 maraschino cherry.
Casey’s Buttercream:
2 pounds butter, softened
4 ounces high ratio shortening (recommended: Sweetex)
4 cups confectioners’ sugar, sifted
2 tablespoons vanilla extract
2 tablespoons marachino cherry juice
1 tablespoons lemon extract
In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the liquids and incorporate completely.
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