Cherry Chip Cupcakes

If you want to add more gluten free recipes to your collection, Cherry Chip Cupcakes might be a recipe you should try. This recipe serves 24. This hor d'oeuvre has 396 calories, 4g of protein, and 24g of fat per serving. For 80 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. A mixture of cherry juice, chocolate, cupcakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 7397 people found this recipe to be scrumptious and satisfying. This recipe is typical of American cuisine. It is brought to you by Shugary Sweets. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Cherry Chocolate Chip Cupcakes, Cheery Cherry Chip Cupcakes, and Cherry Chocolate Chip Cupcakes.

Servings: 24

Preparation duration: 30 minutes

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Ingredients:

1/2 cup maraschino cherry juice

2 oz chocolate Candiquik

24 chocolate cupcakes

5 egg whites

1 1/2 cup granulated sugar

1/2 tsp kosher salt

24 maraschino cherries, with stems

3/4 cup mini semi-sweet chocolate morsels

2 cup unsalted butter

Equipment:

sauce pan

mixing bowl

candy thermometer

stand mixer

whisk

Cooking instruction summary:

Prepare 24 chocolate cupcakes (either from scratch using the recipe in THIS post, or use a boxed mix). Cool completely.Heat a small saucepan with one inch of water, bring to a boil. Once boiling, turn down to a low simmer. Place a heat safe mixing bowl over the simmering water. Add egg whites and sugar to bowl, whisking until combined. Attach a candy thermometer and continue whisking over simmering water until temperature reaches 145 degrees F. In a clean, dry mixing bowl, attached to a stand mixer with whisk attachment, beat egg white mixture on medium speed until doubled in size and cooled. This process takes 6-10 minutes.Slowly beat in butter, 1-2 Tbsp. at a time. Keep mixing until all butter has been added. It may appear curdled, keep mixing. Add salt slowly and add cherry juice. This process takes an additional 8-10 minutes for the addition of butter and juice. Fold mini morsels into frosting.Pipe onto cupcakes and enjoy!

 

Step by step:


1. Prepare 24 chocolate cupcakes (either from scratch using the recipe in THIS post, or use a boxed mix). Cool completely.

2. Heat a small saucepan with one inch of water, bring to a boil. Once boiling, turn down to a low simmer.

3. Place a heat safe mixing bowl over the simmering water.

4. Add egg whites and sugar to bowl, whisking until combined. Attach a candy thermometer and continue whisking over simmering water until temperature reaches 145 degrees F. In a clean, dry mixing bowl, attached to a stand mixer with whisk attachment, beat egg white mixture on medium speed until doubled in size and cooled. This process takes 6-10 minutes.Slowly beat in butter, 1-2 Tbsp. at a time. Keep mixing until all butter has been added. It may appear curdled, keep mixing.

5. Add salt slowly and add cherry juice. This process takes an additional 8-10 minutes for the addition of butter and juice. Fold mini morsels into frosting.Pipe onto cupcakes and enjoy!


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