These cupcakes are rad. Oh yes, I went there…kickin’ it back 80’s style. That’s how good they are. You may recall a while back I confessed that I couldn’t seem to make a cake. Or icing. Especially icing. The last icing I made tasted like I just smeared butter on to the cake. Gross.
I knew I wanted to make the icing for sure, but I wanted to make the cupcake just plain vanilla. I love vanilla cupcakes almost more than any type of dessert. And I thought the pairing would work fabulously! Let me tell you it did! The cupcakes are vanilla-y and moist. And the icing tastes sweet and creamy with the lovely flavour of fresh cherries! Divine!
Add the butter in chunks, to the flour mix, then add 3/4 cup milk. Beat on low for 1 minute.
Add eggs, and the remaining milk.
Beat until smooth.
Pour the batter into approximately 24 muffin cups.
Bake in a preheated 350 degree oven for 20-25 minutes.
Cool before icing them.
Making the icing:
First puree about 8 cherries, then measure out 3 tbsp. Set aside.
Sift icing sugar.
In a mixer, beat butter until soft and fluffy.
Add sifted icing sugar, and mix until well combined.
Add vanilla and cherry puree.
Then ice your cupcakes after they have cooled.
Expect pure silence at your table while devouring these tasty treats!
The cupcake recipe works great for a cake too. Just put the batter into 2 lightly buttered 8-inch baking pans, and bake for 35-40 minutes. I also line the bottom of my cake pans with a circle of wax paper. The cakes then slide out like butta!
(from Indigo’s Sugar Spectrum)
Now just imagine all the possible flavour combinations for the icing…
I'm Jo-Anna Rooney, the creator, director, creator, baker, maker and home decorator here at A Pretty Life! Sharing a simple home life through uncomplicated home tips, home decor and fresh and easy recipes.