Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting – These buttermilk cupcakes are loaded with tart cherry chunks then piled high with creamy cherry frosting.
Although the dome-shaped cupcakes are visually appealing, I’d like to make an argument for sad little flat cupcakes.
INGREDIENTS:
FOR THE BUTTERMILK CAKE:
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 sticks unsalted butter, softened (1 1/2 cups)
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups full-fat buttermilk
- 1/2 cup chopped frozen cherries
FOR THE CHERRY FROSTING:
- 4 sticks unsalted butter, softened (2 cups)
- 8 – 11 cups powdered sugar
- 2 pinches of salt
- 1 1/2 tablespoons vanilla extract
- 4 tablespoons Kirsch (Cherry Brandy)
- 1-4 drops red food coloring *optional
INSTRUCTIONS
- For the Buttermilk Cake: Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- Mix the first four dry ingredients in a bowl.
- Cream the butter and sugar until light and fluffy–3-5 minutes.
- Add the egg, vanilla, cherries. Beat and scrape the bowl.
- Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
- Use a small measuring cup to fill the paper liners just over 1/2 full.
- Bake for 20-25 minutes, until a toothpick inserted into the center of ta cupcake comes out clean. Cool completely before frosting.
- For the Cherry Frosting: Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time until the desired consistency is reached–8-11 cups. Add food coloring if desired.
- Pipe onto cooled cupcakes and enjoy.
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