Cherry Chip Cupcakes with Cherry Frosting
When I was a little girl, I looked forward to my birthday. Every year, I asked for the same thing -- cherry chip cake. My mother wasn't a baker, so she would buy a packaged mix at the store. They no longer make cherry chip cake, so I took matters into my own hands and created this recipe. Little girls love it -- maybe because it's pink.
1 ½ sticks butter, softened
1 ½ cups sugar
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites (3/4 cup)
¾ cup buttermilk
½ cup maraschino cherries, chopped fine
1 teaspoon vanilla
1/2 cup semi sweet chocolate chips (optional)
2 cupcake tins - 24 cups
Preheat over to 350 degrees.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
Stir together flour, baking powder and salt. Set aside.
Combine egg whites, milk and cherry juice (or vanilla extract).
Add 1/3 of the flour mixture to butter mixture than add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.
Fold in the maraschino cherries.
Scoop batter into prepared cup cake tins about 2/3 full (or 2 8-inch cake pans). I use an ice cream scoop. It dispenses the perfect amount.
Bake cupcakes about 20 – 25 minutes, or until a toothpick inserted in the center emerges clean.
Let cupcakes cool before frosting.
Frosting
1 stick butter, softened and cut into 1 inch slices
3 ½ cups powdered sugar
Pinch salt
1 teaspoon vanilla
pink food coloring
Place the powdered sugar in the mixing bowl. Add the remaining ingredients. Turn the mixer on low and beat to combine all the ingredients. Turn the mixture to medium and beat for about 5 minutes until light and fluffy. If the frosting is too dry, add more milk. If the frosting is too runny to pipe, add more powdered sugar.
