Best White Chocolate Cherry Cupcakes Recipes

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WHITE CHOCOLATE CHERRY CUPCAKES



White Chocolate Cherry Cupcakes image

Provided by Food Network

Time 43m

Yield 28 cupcakes

Number Of Ingredients 27

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
1 3/4 pounds Casey's Buttercream, recipe follows
140 large pearls, for garnish
28 maraschino cherries, for garnish
Edible glitter, for garnish
4 pounds butter, softened
8 ounces high ratio shortening (recommended: Sweetex)
8 cups confectioners' sugar, sifted
4 tablespoons vanilla extract
4 tablespoons cherry liqueur
2 tablespoons lemon extract
1 tablespoons vodka

Steps:

  • 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: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
  • 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 extracts and vodka and incorporate completely.

WHITE CHOCOLATE CHERRY CUPCAKES OR ICING



White Chocolate Cherry Cupcakes or Icing image

Recipe for the "basic vanilla cupcakes" recipe I previously posted or use the recipe of you're liking. Add some white chocolate chips and/or cherries to batter before baking! Or use as topping! I like to dip stemmed cherries in melted white chocolate before I set atop!

Provided by GoldsmithLissa

Categories     Dessert

Time 45m

Yield 18 cupcakes

Number Of Ingredients 8

2 1/4 cups white chocolate chips
1 1/2 cups butter
2 teaspoons vanilla
2 1/4 cups confectioners' sugar
1 1/4 cups cherry jam or 1 1/4 cups cherry pie filling
18 cherries, with stems
edible glitter or red candy sprinkles
1 white chocolate baking bar

Steps:

  • Prepare, bake and cool cupcakes.
  • Melt 2 1/4 c white chocolate chips, cool slightly.
  • On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
  • Chill until thickened (approx 15 mins).
  • Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
  • Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
  • Optional topping:.
  • Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.

CASEY'S WHITE CHOCOLATE CHERRY CUPCAKES RECIPE - (4.5/5)



Casey's White Chocolate Cherry Cupcakes Recipe - (4.5/5) image

Provided by [email protected]

Number Of Ingredients 29

Casey's Buttercream:
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
1 3/4 pounds Casey's Buttercream, recipe follows
140 large pearls, for garnish
28 maraschino cherries, for garnish
Edible glitter, for garnish
4 pounds butter, softened
8 ounces high ratio shortening (recommended: Sweetex)
8 cups confectioners' sugar, sifted
4 tablespoons vanilla extract
4 tablespoons cherry liqueur
2 tablespoons lemon extract
1 tablespoons vodka

Steps:

  • 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: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes. Frosting: 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 extracts and vodka and incorporate completely.

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