CHANTILLY MARASCHINO CHERRY CUPCAKES
I created these cupcakes for my office semi-annual bake sale to raise money for the charity, Cookie for Kids' Cancer. It was necessary to have a cupcake that would appeal to a large number of people in order to raise more money. Even those who were not crazy about cherries loved this cupcake because the strong vanilla flavor...
Provided by Nicole Scerbo
Categories Cakes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat over to 350 degrees and line a cupcake pan with 24 liners
- 2. Beat all ingredients in a bowl of a stand mixer until smooth.
- 3. Fill cupcake liner 3/4 of the way and bake for about 22 minutes. They should be light but the top should bounce back if you press your finger into it.
- 4. Cool on a rack before frosting (at least 20 min)
- 5. Whip the cold heavy cream and sugar in a stand mixer for about 10 minutes or until peaks form.
- 6. Add the vanilla bean paste and whip until just combined.
- 7. Frost cupcakes with the chantilly frosting. It's recommended that you use a tip with ridges like the star tip so it can catch the cherry juice.
- 8. Top each frosted cupcake with a maraschino cherry and let about 1/4 teaspoon of the juice to drip down the ridges of the frosting.
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