These cupcakes are rad. Oh yes, I went there…kickin’ it back 80’s style. That’s how good they are. You may recall a while back I confessed that I couldn’t seem to make a cake. Or icing. Especially icing. The last icing I made tasted like I just smeared butter on to the cake. Gross.
So I held a little Cake, Cupcake & Icing Linky Party to get some great recipes and there were many to choose from! But there was one in particular that I found myself going back to. Over and over. Jennifurla over at Indigo’s Sugar Spectrum, linked up her Fresh Cherry Cake & Fresh Cherry Butter Cream. Yeeuuum!
I knew I wanted to make the icing for sure, but I wanted to make the cupcake just plain vanilla. I love vanilla cupcakes almost more than any type of dessert. And I thought the pairing would work fabulously! Let me tell you it did! The cupcakes are vanilla-y and moist. And the icing tastes sweet and creamy with the lovely flavour of fresh cherries! Divine!
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup milk
- 1 tsp vanilla
- 3 eggs
Fresh Cherry Butter Cream Icing
- 3 tbsp fresh cherry puree
- 1 cup unsalted butter
- 3 1/2 cups icing sugar
- 1 tsp vanilla
Making the cupcakes:
- Combine flour, sugar, baking powder and salt.
- Add the butter in chunks, to the flour mix, then add 3/4 cup milk. Beat on low for 1 minute.
- Add eggs, and the remaining milk.
- Beat until smooth.
- Pour the batter into approximately 24 muffin cups.
- Bake in a preheated 350 degree oven for 20-25 minutes.
- Cool before icing them.
Making the icing:
- First puree about 8 cherries, then measure out 3 tbsp. Set aside.
- Sift icing sugar.
- In a mixer, beat butter until soft and fluffy.
- Add sifted icing sugar, and mix until well combined.
- Add vanilla and cherry puree.
- Then ice your cupcakes after they have cooled.
- Expect pure silence at your table while devouring these tasty treats!
The cupcake recipe works great for a cake too. Just put the batter into 2 lightly buttered 8-inch baking pans, and bake for 35-40 minutes. I also line the bottom of my cake pans with a circle of wax paper. The cakes then slide out like butta!
(from Indigo’s Sugar Spectrum)
Now just imagine all the possible flavour combinations for the icing…
…blueberry butter cream…
…strawberry butter cream…
…raspberry butter cream…