Think Pink Cherry Cupcakes Recipes

Steps:

• Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
• Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
• In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
• In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
• Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
• Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
• To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.

Steps:

• Preheat oven to 350 degrees.
• Prepare cake mix according to package directions, using the eggs, water, and oil.
• Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
• Remove 24 cherries from cherry pie filling and set aside.
• Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
• Bake in preheated 350 degree oven for 20-25 minutes.
• Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
• Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.

Steps:

• Heat oven to 350°F.
• Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
• Whisk flour and cocoa powder in a small bowl until blended; set aside.
• In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
• Add egg and vanilla; beat 2 minutes or until fluffy.
• Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
• Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
• Top with a cherry and another square of chocolate.
• Bake 18 to 20 minutes until a pick inserted off center comes out clean.
• Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
• Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
• Reduce speed to low; beat in confectioners' sugar.
• Refriger-ate 15 minutes or until firm enough to spread.
• Frost cupcakes.
• To garnish: Top each cupcake with 1 or 2 cherries.
• Melt chocolate bar and scrape into a ziptop bag.
• Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
• Cover and refrigerate until serving or up to 1 day.

Steps:

• Combine all the cupcake ingredients in a bowl and mix until smooth. If you want them to be more pink, add a bit of red food coloring.
• Fill lined cupcake tin 2/3 of the way full. Bake cupcakes at 350 degrees for 20-25 minutes.
• Combine Frosting ingredients and beat until smooth.
• When cupcakes are cooled, topped with frosting. Top them off with a maraschino cherry.

Steps:

• In small bowl, beat cream cheese, 1 egg and sugar until smooth.
• Stir in 1/3 cup cherry fruit filling, liqueur and chocolate chips; chill.
• In large mixing bowl, combine cake mix, 2 eggs, oil, water and 1 cup cherry fruit filling.
• Using electric mixer; blend on low speed for 30 seconds until moistened.
• Beat at medium speed for 2 minutes.
• Fill paper-lined muffin cups 1/3 full.
• Top each with 1 tablespoons of cream cheese mixture.
• Spoon remaining batter over cream cheese mixture, filling muffin cups 2/3 full.
• Bake in preheated 350°F oven for 30 minutes or until toothpick comes out clean.
• Cool and dust with confectioners' sugar.

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
• Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be. I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren't any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
• For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
• Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn't suggest leaving them out any longer. They taste best cold!