Cherry Cupcakes (Print Version)
# Ingredients:
01 -
1 cup crushed graham crackers.
02 -
3 tablespoons of melted butter (unsalted).
03 -
2 tablespoons white sugar.
04 -
1 1/2 cups of soft cake flour.
05 -
3/4 cup sugar plus 2 tablespoons more.
06 -
1 3/4 teaspoons of baking powder.
07 -
1/2 teaspoon of fine salt.
08 -
4 tablespoons softened unsalted butter.
09 -
1/2 cup milk (room temperature).
10 -
1/4 cup plain vegetable oil.
11 -
1/4 cup sour cream, not cold.
12 -
2 eggs, brought to room temperature.
13 -
A teaspoon of vanilla extract.
14 -
2 1/2 cups of frozen sweet cherries.
15 -
3 tablespoons sugar for the filling.
16 -
2 teaspoons lemon juice (freshly squeezed).
17 -
1 tablespoon of cornstarch.
18 -
1 tablespoon plain water.
19 -
3/4 cup softened butter (unsalted) for the frosting.
20 -
6 ounces chilled cream cheese (full fat).
21 -
2 1/4 cups powdered sugar.
22 -
1 1/2 tablespoons heavy cream.
23 -
1 teaspoon of vanilla paste or extract.
24 -
A handful of fresh cherries for the top.
# Instructions:
01 -
Stir together crushed graham crackers, sugar, and melted butter. Press about 1 tablespoon into each cupcake liner. Save leftovers to use for topping later.
02 -
Blend all the dry stuff, then work in the butter. Mix your wet ingredients in another bowl. Gradually combine those with the dry mix until smooth. Spoon batter into liners, filling about two-thirds full.
03 -
Put them in the oven at 350F/180C and bake 16-22 minutes. Check they spring back when lightly touched. Let them cool on a rack.
04 -
In a pot, simmer cherries, sugar, and lemon juice for 15-20 minutes till thicker. Stir in a cornstarch-water mix, cook two more minutes, then cool completely.
05 -
Whip butter till fluffy. Slowly mix in cold cream cheese and powdered sugar. Keep beating until it’s light. Stir in the cream and vanilla.
06 -
Cut out holes in cupcakes and stuff with cherry mixture. Frost edges, roll in leftover crumbs, then pop on more filling and fresh cherries.
# Notes:
01 -
Use a spoon or food scale to measure dry stuff for accuracy.
02 -
Store in a sealed container in the fridge for 3-4 days or freeze for a month.
03 -
Let them warm up to room temperature before eating.