Ingredients Jump to Instructions ↓

  1. 300g sugar

  2. 85g sour cream

  3. 2 tbsp mayonnaise

  4. 80g maraschino cherries

  5. 4 tbsp maraschino cherry juice

  6. 320g mini white chocolate chips

  7. 140 large pearls, for garnish

  8. 28 maraschino cherries, for garnish

  9. 170g butter

  10. 60ml gold top milk

  11. 375g flour

  12. 8 tbsp vanilla instant pudding mix

  13. 1 tbsp baking powder

  14. 1/4; tsp bicarbonate of soda

  15. 1/2; tsp salt

  16. 5 whole eggs

  17. 2 tsp vanilla essence

  18. 250ml milk

  19. Edible glitter, for garnish

  20. 1.8kg butter, softened

  21. 227g high ratio shortening

  22. 227g icing sugar, sifted

  23. 4 tbsp vanilla essence

  24. 4 tbsp cherry liqueur

  25. 2 tbsp lemon essence

  26. 1 tbsp vodka

Instructions Jump to Ingredients ↑

  1. White chocolate cherry cupcakes Preheat the oven to 150C. Prepare a cupcake pan with 24 cupcake liners.

  2. Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy.

  3. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.

  4. De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.

  5. To Assemble:

  6. Place a round tip #809 into a large piping bag. Fill the piping bag with buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.

  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  8. For the Buttercream:

  9. In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted icing sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.


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