A-Tooch finally scored the mini cupcake pan she has been wanting for quite a while now. For a coworker’s birthday, she tried her inaugural recipe in the pan.
‘Tis the season for tasty fruit treats! After trying the cherry buttercream cupcakes at Tu-Lu’s not too long ago, I’ve been hooked on duplicating that recipe (in my non-gluten-free way). At the suggestion of some awesome foodie tweeps, I went for a cherry buttercream to top my vanilla mini cupcakes.
Cherry Buttercream:
1/2 stick unsalted butter
1 cup granulated sugar
1/2 tsp. vanilla extract
4 tbsp. maraschino cherry juice
2 tsp. milk
Mix all ingredients except maraschino cherry juice together until light and whipped. Fold maraschino cherry juice into mixture. I drained and diced some of the cherries as a garnish — makes a nice touch! Ahem, as you can see I filled the mini cupcake pan pretty quickly so ended up with a whole assortment of cupcakes for every shape and size.
3 Comments
These are so cute! Love the cherry on top.
These are so cute! I’m reminded of the cherry bomb cupcakes at Cherry Bomb (the place in Brighton that closed in less than a year). I do remember liking the one little detail they did by putting a few cherries at the bottom of the batter so there would always be a cherry-filled bite.
Mmm, these look delicious.