Happy April everyone! I have been wanting to try this variation of Maraschino Cherry Buttercream Frosting. I tried a version of cherry frosting a few months ago, but it just didn’t get me the flavor I wanted. Instead I tried a newer version and am very happy with the results. My Mom, husband and daughter loved them to. Yesterday I had 12 cupcakes and now there are only two left.
Cherry is the perfect flavor to welcome the spring weather. These are light and delicious. They are great for a Mother’s Day Cake, Fourth of July dessert, or just something to make on the weekend for a BBQ.
These are the not-so-secret ingredients:
For the Cake
With this recipe, I made 12 cupcakes, and a single layer round cake. I had a box of Valentine’s Funfetti by Pillsbury left over, so that’s what I used. Otherwise I would get a vanilla cake, and add red sprinkles for the cake base. For the cake batter I substituted the water (1 cup) for Cherry 7-Up. I then added the eggs and oil per usual. Finally, fold in some fresh chopped up Maraschino Cherries(about 1/2 cup). Note* Dry the Cherries in paper towel to remove some of the juice. This will help the cherries from sinking to the bottom when your cake/cupcakes bake.
Follow the instructions on the box and bake per usual.
For the Frosting:
1 Lb of Powdered Sugar (4 Cups)
1/2 Cup Maraschino Cherry Juice + 2 Tablespoons for Later
2 Sticks of Salted Butter (room temp)
1 Cup of Crisco or Shortening (room temp)
1 Tablespoon of Vanilla Extract
1 Tablespoon of Almond Extract
Add four cups of powdered sugar to your mixer and attach your paddle.
Bring 1/2 Cup of Maraschino Cherry Juice to a boil. Once it starts boiling, remove from heat and in a steady stream mix it on low into the powdered sugar. Mix for a few minutes until everything is fully incorporated and smooth.
Next Add Almond & Vanilla Extract.
After they are well blended in, add in 2 sticks of butter, and 1 cup of shortening. Beat on low until well incorporated for a couple minutes, then increase speed to medium for about 8-12 minutes until the frosting is fluffy, and even consistency. During this process add the final two tablespoons of Marciano Cherry juice. Use a spatula to incorporate any frosting off of the side of the bowl into the mixture.
Once the mixture is done, I place it into a gallon size plastic bag, and cut off one of the bottom corners of the bag to pipe it on the cake and cupcakes.
These cupcakes finish so light, and are delicious! I hope you enjoy them!!