These Cherry Tri Cupcakes are really delicious. The best part about making cupcakes (and cooking in general) is that once you get a general recipe down, with a few easy adjustments you can have 10 more recipes in your repertoire. This is the same recipe as my champagne cupcakes but I switched out the champagne for water, and threw in some almond liquor.

I really like the flavor combination of cherry and almond together, but I wanted the almond flavor here to be more subtle. If you would like a more pronounced almond flavor add in a tsp of almond extract (a little goes a long way). But seriously, these cupcakes are perfect when you want something that screams spring but you don’t want to traipse out your usual berries.

You can also completely mix the cherry preserves into the frosting if you want the frosting to be pink but I really like the pattern that occurs when you add the ingredients separately in the piping bag. I learned this method like 15 years ago watching a classic episode of Martha Stewart Bakes on PBS.

Ingredients:
(Makes 24-28 mini cupcakes)

For the almond cupcakes

1 1/2 cups of unbleached all purpose flour
1 1/2 tsp of baking powder
1/2 tsp of salt
1 stick of unsalted butter, melted
3 eggs at room temperature
1 1/2 tbs of vanilla extract
3/4 cup of sugar
3/4 cup of room temperature water
2 tbs of almond liquor
1/2 cup of sour cream
24-28 cherries, pitted

For the frosting

1 stick of softened unsalted butter
1 8oz package of cream cheese
4 cups of powdered sugar
1/2 cup of cherry preserves

For the almond cupcakes 

Cherry Cupcake Procedure
(1) Fresh bing cherries are a must (2) We bought an OXO cherry pitter from Target for only $8.99 (3) Almond cake batter (4) Fresh out of the oven

Preheat your oven to 350 degrees. Whisk together the dry ingredients (flour, baking powder, salt, sugar). Add the melted butter, eggs, vanilla, water, liquor and sour cream and mix on medium high speed until smooth, (Do not over mix). This should take about 3-4 minutes.

Fill mini cupcake tins with paper liners. Fill the liners about 3/4 full with the batter. Bake them for 13-14 minutes, insert a toothpick into one of the middle cupcakes until it comes out clean. Let the cupcakes cool in the tin for 2-3 minutes before you remove them to a cooling rack. Wait until they’ve cooled completely before you frost them.

For the frosting 

Cupcake Procedure 2
(1) Add in the powdered sugar to the frosting one at a time (2) We use Bonne Maman cherry preserves (3) Strain the preserves (4) Add the liquid right on top at the last minute

Using a mesh strainer and a bowl, let the cherry preserves sit in the strainer for about 10 minutes reserving the liquid from the bottom. Using a spoon, strain out any remaining liquid from the preserves.

In the mixing bowl, combine the butter and cream cheese and beat them until smooth. Add two cups of the powdered sugar and beat the frosting until smooth. Add the additional cups of the sugar and mix them until smooth.

Before you fill the piping bag with the frosting, add in the cherry liquid. Without mixing, fill the piping bag with the combo. This will create a tie-dye effect when you frost the cupcakes.

Frost the cupcakes using a piping bag and top each cupcake with a pitted cherry.

Cherry Cupcake 3
(1) Keep the cherry liquid separate from the frosting (2) Beautiful tie-dye pattern in the frosting (3) Frosted cupcakes (4) Finished cupcakes

Finished Cherry Cupcake

Cherry Cupcakes Boxed

Note: The pitted cherry juice will stain, so if you’re not serving these cupcakes right away, wait until the last second to top them with the cherry because the juice will get everywhere. That’s why in the photo I’m topping the cupcakes with cherries in the trunk of the car like a homeless person. 

1 Comment on Pas-Tri-es — Cherry Tri Cupcakes

  1. Cristobal Lirag
    October 16, 2016 at 10:18 pm (7 months ago)

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