Vanillabean- cherry almond cupcakes with  maraschino cherry buttercream frosting

Ingredients

Cake

(9 large cupcakes)

  • Cake flour – 100gm
  • Sugar – 100gm
  • Butter – 100gm
  • Eggs – 2 large
  • Baking powder – 1 tablespoon
  • Vanilla essence – 1/2 teaspoon
  • Almond essence – 1/2 teaspoon
  • Vanilla pod – 1/2 bean
  • Maraschino cherry syrup – 30ml
  • Buttermilk – 120ml

Cherry compote

  • Maraschino cherry – 200gm
  • Maraschino cherry syrup (from the can/tin) – 2 tablespoon
  • Sugar – 3 tablespoon

Maraschino cherry buttercream frosting

  • Butter – 100gm
  • Icing sugar – 120-130gm
  • Maraschino cherry syrup – 1 tablespoon
  • Vanilla essence – 1 teaspoon
  • Maraschino cherry compote – 1 tablespoon
  • Maraschino cherries – to garnish (optional)

Method
Cupcakes

  • Preheat the oven to 190 degrees celsius and line the cupcake tin with cupcake liners.
  • Cream the butter and sugar with an electric blender, beat the egg whites in a separate bowl until fluffy and light. 
  • Add the egg whites to the butter-sugar mix. 
  • Add in the baking powder, vanilla essence, almond essence and vanilla extract, whip it with the electric blender.
  • Add the flour, egg yolks and the cherry syrup to the batter and beat with the blender. 
  • Add in the buttermilk and give it a last whip to mix it all. 
  • Fill the cupcake liners to 3/4 and bake for about 20-25 minutes. Check from about 18 minutes. 
  • Once baked, let it cool. 
Cherry compote filling
  • Remove the pits of the cherries. 
  • Cook the cherries with the syrup and sugar on medium heat until all the syrup is cooked and the sugar is melted.
  • Remove from heat and make it into a puree with a blender (the cherry pieces should not be fine). 
Maraschino cherry buttercream frosting

  • Cream the butter using an electric blender, add a batch of icing sugar and whip it. 
  • Add the vanilla essence and cherry syrup. 
  • Add another batch of icing sugar and beat. 
  • Add the cherry puree and the rest of the icing sugar and beat until smooth.
  • Once the cupcakes are cooled. Remove the centers using a corer. 
  • Fill in the centers with cherry compote.

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