Tag Archives: Cupcakes

White Claw Black Cherry Cupcakes

Thanksgiving is almost here and it will be will be so different this year.  It will definitely be a smaller than usual Thanksgiving dinner at my house. But everyone in my family is safe and well.  So there is a lot to be thankful for.  Below is a picture of Thanksgiving desserts from a couple of years ago.

These White Claw Black Cherry Cupcakes are a fun and party ready cupcake that you may want to include the next time you can safely reconnect with family and friends.  White Claw Black Cherry Hard Seltzer is made from a blend of seltzer water, gluten free alcohol bases, and a hint of fruit flavor.

Please note that the hard seltzer contains 5% alcohol.

This is a really easy dessert to make, using a cake mix and prepared frosting.  I used a Pillsbury Cream Cheese Filled Pastry Bag with a star tip for the frosting.

White Claw Black Cherry Cupcakes

  • Difficulty: easy
  • Print

Nonstick cooking spray
1 (15.25) ounce box red velvet cake mix
1 (12 ounce) can black cherry hard seltzer, such as White Claw Black Cherry Hard Seltzer
3 large eggs
3/4 cup cherry jam or preserves
1 Pillsbury Cream Cheese Filled Pastry Bag
24 maraschino cherries with stems, for decorating

Preheat the oven to 350°F.  Line two 12 cup muffin tins with paper liners and spray lightly with cooking spray.

Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium high speed until smooth and combined, about 2 minutes.  Divide the mixture evenly among the prepared muffin tins (each cup should be about 3/4 full).

Bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes, rotating tins halfway through.  Turn cupcakes out onto a wire rack and cool completely.

Stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat.  Simmer, stirring occasionally, until thickened and reduced slightly, about 5 to 8 minutes.  Transfer to a small bowl and refrigerate until completely cool and set, about 45 minutes.

Scoop out a 1/2 inch-wide and 1/2 inch deep hole from the center of each cupcake top using a small measuring spoon.  Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake).

Pipe the Cream Cheese frosting onto the cupcakes to cover the jam, leaving the edge exposed.  Top each with a maraschino cherry. Makes about 24 cupcakes.

Notes:
1.  Recipe adapted from Food Network and can be found here.
2.  There is no vegetable oil or butter in the cupcake batter.

Pineapple Upside Down Cupcakes

Are you still a fan of The Great British Baking Show?  I am, very much so.

The new season  (Season 8) is on Netflix here in the USA which is Season 11 in the UK.  Due to the pandemic, the bakers remained in a “bubble” instead of returning home between weekends of filming.  Also, co-host Sandi Tosvig has been replaced by British comedian Matt Lucas.  For more information and a review of the current season, check out this USA Today article.

The first technical bake of this series is a Paul Hollywood recipe for Pineapple Upside Down Cake baked in mini cake molds.  As usual, for the technical challenge, it seems the bakers are given very few instructions and baking times.

There was a little bit of drama during this technical challenge.  When the bakers are taking their cakes to the table for judging, Sura accidentally swats Dave’s cake off his plate onto the floor.  Fortunately, one of Dave’s cakes survived and he was judged on that cake.

Here is Paul Hollywoods’ recipe for Pineapple Upside Down Cakes.  To make the recipe, one must make a caramel syrup, prep a whole pineapple, make a sponge cake, whip cream, and prepare an optional custard.

As you can see, it is a complicated recipe plus there is a possibility that the cakes will stick to the baking pans (as some of the bakers discovered).

The recipe in this post uses jumbo size muffin or cupcake pans.  I had 2 Wilton jumbo sized muffin pans that I bought from Amazon a few years back for about $13.  I sprayed the pans with nonstick cooking spray and didn’t have any problems with the cupcakes sticking to the pans.

The recipe that I made for this post is very easy and delicious.  It uses a boxed cake mix and canned sliced pineapples and the juice from the pineapples.

This recipe bakes individual servings, making it easier to share with family and friends.  These are absolutely delicious served warm after they are removed from the muffin pans.

Pineapple Upside Down Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print

1/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
3 cans (8 oz each) pineapple slices in juice, drained (reserving juice)
12 maraschino cherries
1 box yellow cake mix, 15.25 oz size
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Preheat the oven to 350°F.

Spray the muffin pans with non-stick cooking spray.

Place 1 teaspoon melted butter in each of the 12 jumbo muffin cups.  Add 1 tablespoon light brown sugar to each of the muffin cups.  Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.

In a large bowl, beat the cake mix, 1 cup reserved pineapple juice, the oil, and eggs with an electric mixer on low speed until moistened; beat 2 minutes on high speed.  Divide the batter evenly among the muffin cups, filling each muffin cup 3/4 of the way full.

Bake in the preheated oven 20 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Cool cakes in the pan 5 to 10 minutes.

Place cookie sheet upside down over each muffin pan, turn cookie sheet and muffin pan over.  Remove pan.  Serve cakes warm.  Refrigerate any leftover cakes in an airtight container.

Notes:
1.  I used a Duncan Hines Classic Yellow Cake Mix, 15.25 oz size.
2.  Recipe is adapted from Betty Crocker and original recipe can be found here.

Be safe everyone.

 

 

Strawberry Cupcakes with Strawberry Buttercream Frosting

May is a busy month for us, celebration wise.  We have three birthdays and also Mother’s Day to celebrate.  But they are fun gatherings and always involve food.

I have been looking for a special dessert for Mother’s Day and I decided on Strawberry Cupcakes with a Strawberry Buttercream Frosting.  My mom is no longer with us, but I just know she would have loved these cupcakes.

My mom was a true southern lady but she really didn’t care for cooking.  It was my dad who did all of the cooking.  While she may not have been a cook, she was a great gardener.  She always had beautiful flowers and a vegetable garden.  The green beans she grew were amazing.  I believe they were called Kentucky Wonders. I wish I had pictures of the beautiful flowers and vegetables she grew.

In the USA Mother’s Day is celebrated on the second Sunday of the month, which is May 8th this year.  It is the day of the year that we honor the millions of mothers across the USA.  We often give cards, flowers and gifts to our mothers. For some lucky moms, it may mean breakfast or dinner cooked for them.

The American version of Mother’s Day was created by Anna Jarvis in 1908 and became an official U.S. holiday in 1914.  She did not care for the way the holiday became so commercialized and actually tried to have it removed from the calendar.  Here is an interesting article about how mothers have been honored throughout history.

Now the cupcake can be traced as far back as 1796, when a recipe notation of “a light cake to be baked in small cups” was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 by Eliza Leslie.  A free digital version of her cookbook is available from Archieve.Org.

Strawberry Cupcakes with Strawberry Buttercream Frosting

  • Servings: 12
  • Difficulty: easy
  • Print

Cupcakes:

½ cup (1 stick) – unsalted butter, softened
1 cup white granulated Sugar
2 large eggs, room temp
2 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
½ tsp salt
1/4 cup – milk
1/2 cup pureed strawberries

Frosting:

1 lb box powdered sugar
1/2 cup butter (1 stick), softened
3 to 4 tablespoons pureed strawberries
1 teaspoon – vanilla extract

Preheat  oven to 350°F.

Line 12 muffin cups with paper liners.

Make the Cupcakes:  Sift the Cake Flour with the baking powder and salt; set aside.

Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add flour mixture alternately with milk and strawberries, beating well after each addition, beginning and ending with flour mixture.

Spoon batter into prepared muffin cups, about 2/3 full.

BAKE about 20-25 minutes. Cool in pan 5 minutes. Remove from pan, cool completely on wire racks.  Frost with the buttercream frosting.

Make the Frosting:  In a large bowl with electric mixer at low speed, combine sugar, butter, strawberry puree and vanilla. Beat at medium speed 1 to 2 minutes until creamy and is of desired consistency for piping or spreading.

Notes:
1.  I used thawed frozen unsweetened strawberries for the puree.
2.  Frost or pipe the cupcakes. I used a Wilton 2D tip for piping.  Frosting needs to be fairly stiff but still spreadable.
3.  If you don’t have cake flour on hand, use this easy substitution:  1 cup all purpose flour minus two tablespoons all purpose flour plus two tablespoons cornstarch equals 1 cup cake flour.  Be sure to sift the flour and cornstarch together.

 

%d bloggers like this: