Cherry cupcakes

Introduce

Chef :

Laura

Cherry cupcakes

Ingredient

1 1/2 sticks

lightly salted butter, room temperature

2 Tbsp

water (depending on consistency desired)

1/4 tsp

Cooking instructions

* Step 1

For the cupcake: At room tempterature beat unsalted butter at medium speed until creamy. Pour in sugar and beat well. Add 2 eggs one at a time, before adding the next make sure it is well combined.

* Step 2

Add vanilla, baking powder, salt, flour, and milk. Beat until it is smooth.

* Step 3

Take a cupcake baking tray and add cupcake liners and pour the batter into individual baking cups, until they are about 2/3 full. Bake at 350 for 20 minutes or until golden brown. Should get 24 -18 cupcakes.

* Step 4

For the butter cream: Measure water, put in small cup and add salt. Stir to dissolve.

* Step 5

Mix butter and Crisco on low until combined. Add meringue powder and vanilla extract. Mix on low to combine.

* Step 6

Add powdered sugar gradually, still mixing on low.

* Step 7

Gradually add salted water and mix on low for 1-2 minutes until well combined, scraping paddle and sides of bowl as necessary.

* Step 8

You will need a pastry bag and a tip #48.

* Step 9

I made these cupcakes 2 ways. First one I cut a hole in the top part center of the cupcake and filled it with cherry pie filling and did this with a few i was serving right away the rest i didnt fill.

* Step 10

I took a little bit of brown icing food coloring and dyed the icing a light brown. Then I iced the top of each cupcake. Then i put a spoonful of cherry pie filling and placed in on top.