Tuesday, April 5, 2011

Cake of the Week: Cherry Cupcakes with Cherry Frosting

This week I’m phone-interviewing intern candidates, which always presents unique interactions ranging from interesting to straight-up shenanigans. Yesterday, for example, I interviewed the most nervous candidate I have ever encountered. When I asked why he wants this internship, I could feel the poor guy shaking through the phone! I am by no means a harsh or tricky interviewer, so when he apologized profusely for his anxiety, I tried to calm him down, Don’t worry about it, it’s really totally fine. Just take a deep breath and start over, you don’t have to apologize, it’s no big deal.


The thing about phone interviews is that you can’t see the person on the other end. Little did he know that the scary and all-powerful Ms EatRunRead of our email exchanges was me, sitting at my desk wearing running shoes and leggings – a 24-year-old who just ate a cupcake for breakfast.


And what a cupcake it was! Last week I used my free cupcake coupon from Sprinkles to try their Cherry Blossom Cupcake and it was absolutely divine – so good that I couldn’t wait to replicate it. I found Sprinkles’ strawberry cupcake recipe online, and adapted it to use frozen cherries instead.


This cupcake has a wonderful almost spongy texture, thanks to its combined use of egg and egg whites. The cherry is very subtle, I think I would add more cherries and less milk in the future to get a stronger cherry flavor.

Cherry Cupcakes (from Sprinkles)
Servings: Makes 1 dozen large cupcakes (I usually make kinda little cupcakes, so I got 16.)

Ingredients
2/3 cup fresh or frozen whole cherries (thawed if frozen)
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk , room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature

Directions
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.


Cherry Frosting (from Sprinkles)
Makes enough for 1 dozen cupcakes (I guess it depends on how heavily you frost the cupcakes…I had a lot of frosting leftover.)
Ingredients
½ cup frozen whole cherries, thawed
1 cup (2 sticks) unsalted butter, room temperature
Pinch salt
3 ½ cup confectioners sugar
½ tst. vanilla extract

Directions
Place cherries in the bowl of a food processor or blender and process until pureed. Use an electric mixer to beat together butter and salt until light and fluffy. Slowly add confectioners sugar and beat until well combined. Add vanilla and cherry puree, mix until just blended. Frosting consistency should be dense and creamy, like ice cream. 

34 comments:

  1. oooooo, cherry bliss! thanks for sharing, looks great!
    -meg
    @ http://clutzycooking.blogspot.com

    ReplyDelete
  2. For some reason I have the hardest time commenting on your blog (from work), which is why I always read it but end up leaving w/o an input =( Anyways, I really related to that kid. I had a phone interview yesterday, w/ three interviewers on the other end, and for some reason I was way more nervous than if I was face-to-face... totally freaked me out. I still don't know if i got the job lol.

    Shana @ 100lbsandcounting.com

    ReplyDelete
  3. Yummy! It will be my first time in making cherry frosting. I already tried strawberry frosting and it taste great. I hope this cherry frosting will taste good too.

    ReplyDelete
  4. Cherry frosting is always been my favorite but I don't know how to make it. Thanks for sharing the recipe.

    ReplyDelete
  5. ? is this for a Strawberry cupcake or cherry? The cupcake directions are the same for Sprinkles Strawberry cupcake and I thought this was a cherry cupcake. Just curious. Is it made the same way?

    ReplyDelete
  6. I'm still going to try the cupcake with cherries in it. :)

    ReplyDelete
  7. Yes, I switched out the strawberries for cherries to make a cherry cupcake. It is made the same way. Enjoy!

    ReplyDelete
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  9. this is so cool. i have always been a great fan to cup cakes and this is just awesome. in love with this cup cakes.

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  10. this is so cool. i have always been a great fan to cup cakes and this is just awesome. in love with this cup cakes.

    have a great day...

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  12. Is the cupcake for cherries or strawberries? You have cherries in the ingredients, but in the instructions you wrote strawberries. The recipe sounds great and I'd like to try it, but I'd like to know which fruit for the cupcake, not frosting, as I'd have to adjust the dry ingredients. Thank you

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