Cherry Cupcakes
Print Recipe
5 from 1 vote

Maraschino Cherry Cupcakes with White Chocolate Buttercream

Maraschino Cherry Cupcakes with White Chocolate Buttercream are exceptionally smart but easy to make. Appealing to all ages and perfect for any occasion worth celebrating
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Baking, Dessert
Cuisine: Worldwide
Keyword: cherry cake, cherry cupcakes, maraschini cherry cupcakes, maraschino cherry recipe, white chocolate buttercream
Servings: 12 cupcakes
Author: Jane Saunders

Ingredients

For the Cupcakes

  • 125g/ 4 1/2 oz Butter (unsalted) - softened
  • 125g/ 4 1/2 oz Plain (all purpose) flour
  • 125g/ 4 1/2 oz Caster sugar
  • 3/4 tsp Baking powder
  • 2 Eggs (large, free range)
  • 1 tsp Vanilla extract
  • 1 tbsp Whole (full fat) milk
  • 12 Maraschino Cherries

For the Buttercream

  • 250g/ 9oz Butter (unsalted) - softened
  • 200g/ 7oz Icing (confectionary) sugar
  • 200g/ 7oz White chocolate
  • 1/2 tsp Vanilla extract

For Decoration

  • 12 Maraschino Cherries
  • A little white chocolate - grated

Instructions

Make the Cupcakes

  • Preheat the oven 170C/ 325F/ GM3 and line a cupcake tray with paper cake cases
  • Take 12 Maraschino cherries out of a jar and allow to drain on kitchen paper
  • Using electric beater, beat the butter and caster sugar together until light, fluffy and pale yellow in colour
  • Add the eggs, one at a time, beating well
  • Add the vanilla extract and milk then beat again
  • Sift the flour and baking powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined. Take care not to overwork the batter though
  • Chop each cherry into 16 pieces then gently fold the cherries through the cake batter
  • Divide between the cupcake cases - filling each case around 2/3 full - and bake for approximately 22 minutes
  • Test that the cupcakes are baked through: poke a cocktail stick into one of the cakes - if it comes out clean then the cakes are ready. If not, return to the oven for a couple more minutes, then test again
  • Once out of the oven remove from the baking tin and allow to cool completely on a wire rack

Make the Buttercream

  • Chop the white chocolate and melt (either in the microwave or over a bain marie). Stir until smooth then set aside to cool to room temperature
  • Put the butter into a medium bowl and beat until smooth and soft
  • Sieve in the icing sugar 1 tbsp at a time and beat well between each addition
  • Once all of the icing sugar has been mixed in, beat in the vanilla extract
  • Test the chocolate has come to room temperature - do not add to the buttercream until it has done so, otherwise the heat from the chocolate will melt the butter
  • Once it has cooled sufficiently, beat the melted chocolate into the buttercream until thoroughly combined
  • Use straight away to decorate the cupcakes or chill until required (bring back to room temperature before using) 

Decorating the Cupcakes

  • Take 12 Maraschino cherries out of a jar and allow to drain on kitchen paper
  • Either pipe or spread the buttercream on top of the cupcakes - there should be enough to cover 12 cakes
  • Grate a little white chocolate and sprinkle over the cakes
  • Top each cupcake with a cherry
  • Keep in an airtight container for up to 3 days