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I like making cupcakes, and I am always looking for an excuse. One of the things I’ve been doing consistently for the last few years is sending cupcakes to work with Andy for Valentine’s Day. Let’s face it, even if you’re in a relationship, the holiday can be a bit intense, and what better way to brighten someone’s day than with a cupcake? I gotta make sure my diligent taste-testers are taken care of, right? In the past, I’ve done some more traditional flavors – chocolate, chocolate-covered strawberry, strawberry, white chocolate, etc. – so this year I wanted to do something a little less expected. I liked the idea of going a little darker and more mature with the flavor profile, but I still wanted a little holiday “cheese” so I decided to pair black cherries and Disaronno. So good! Plus the cherries really did bake up almost black, which made things interesting from an aesthetic stand point.
- 1 Box Betty Crocker White Cake Mix
- 3 egg whites
- 1/2 veggie oil
- 1 1/4 cup water
- 1/2 cup cherry puree
- 4 tbsp Disaronno
- Swiss Meringue Buttercream (recipe here)
- 4 tbsp cherry puree
- 4 tbsp Disaronno
- Pre-heat oven to 350F
- Combine cake mix, egg whites, oil and water and mix thoroughly. Mix in Disaronno.
- Put two cups of mix into a separate bowl and mix in cherry puree.
- Fill cupcake wrapper 1/2 full of regular mix, top off to 2/3 full with cherry mixture. Swirl together with toothpick or skewer to create a marbled effect.
- Bake for 20-25 minutes or until inserted toothpick comes out clean.
- While cupcakes cool, prepare the frosting.
- Add cherry puree and Disaronno to completed frosting and combine thoroughly.
- Frost cooled cupcakes and enjoy!.
As you’ve notice, I’ve been a little slow getting started this week. Andy and I made a weekend trip to my hometown of Lake Wales to spend some time with my family, and to meet up with my college friend and fellow blogger Verhanika and her boyfriend Andy. Verhanika and I are two very different types of women, but strangely enough we both ended up with slightly older men named Andy. Neither of us had met the other’s significant other the so weekend was unofficially titled “The Meeting of the Andys”. We had such a good time catching up, we had dinner at Bongo’s in Downtown Disney and drinks at TRex, mostly just so we could hang out at the bar and watch the meteor shower that occurred every 15 minutes. The evening was over way to quickly, and I am feeling now more than ever, the need to by a plane ticket so I can spend some quality time with my west coast peeps.
The remainder of the weekend was spent hanging out with my folks, delivering an early birthday gift to my brother (It still blows my mind that he is turning 24!) and an early Father’s day gift to my dad. Since it seems I am incapable of visiting people empty handed, I also toted with me a huge box brimming with cookies, Banana Bread and Chocolate Cherry Coffee Bread . Now I know you guys know how much I really really really love my baked goods, but please trust me when I tell you that if you love coffee and chocolate and berries you need to make this recipe today. As in, as soon as you possibly can, you’ll thank me later.
You can surmise from the title of this post that I did not use raspberries when making my bread. This recipe is great with pretty much any berry, I was just in a dark cherry kind of mood that day. Plus my mom doesn’t eat raspberries. I would also suggest throwing in a handful of chocolate chips if you want to make this recipes obscenely decadent.
Images and original recipe from here.