cherry cherry boom boom cupcakes

So much cherry! Cherry vanilla cake with a cherry pie center and cherry frosting, finished with a cherry on top!

cherry cherry boom boom cupcakes

  1. 429 grams all-purpose flour
  2. 265 grams caster (superfine) sugar
  3. 1/2 teaspoon salt
  4. 3 teaspoons baking powder
  5. 375 milliliters of milk
  6. 125 milliliters vegetable oil
  7. 125 grams unsalted butter, softened
  8. 2 tablespoons Greek yogurt (can substitute with sour cream)
  9. 1 teaspoon vanilla extract
  10. 2 large eggs
  11. 6-10 drops red food gel
  12. 125 milliliters cherry liquor
  13. 20 maraschino cherries

  1. 1 batch fluddy vanilla buttercream frosting
  2. 6-10 drops red food gel
  3. 125 milliliters cherry liquor
Cherry Filling
  1. 3 cups of whole, can, pitted cherries.
  2. 1 pinch salt
  3. 1/2 cup golden caster sugar (brown sugar)
  4. 1/2 teaspoon vanilla extract
  5. 2 tablespoons corn starch mixed with 3 tablespoons water

Cherry Filling
  • Place sugar, corn starch and salt into a medium sized saucepan. Mix until well combined. Add cherries along with cherry juice into the saucepan. Place on medium heat and mix until mixture thickens. Transfer to a bowl, cover with plastic wrap and allow to cool.

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil, cherry liquor and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add red food dye. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.