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White Chocolate Cherry Cupcakes Recipe

White Chocolate Cherry Cupcakes Recipe

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Ingredients:

Serving

2 1/2 cups cake flour
8 tbsp vanilla instant pudding mix
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
5 whole eggs
2 tsp vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 oz sour cream
2 tbsp mayonnaise
1 cup maraschino cherries
4 tbsp maraschino cherry juice
2 cups mini white chocolate chips
1 3/4 lb casey's buttercream, recipe follows
140 large pearls, for garnish
28 maraschino cherries, for garnish
edible glitter, for garnish
4 lb butter, softened
8 oz high ratio shortening (recommended: sweetex)
8 cups confectioners' sugar , sifted
4 tbsp vanilla extract
4 tbsp cherry liqueur
2 tbsp lemon extract
1 tbsp vodka

Directions:

Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
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. 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.
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.
To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's 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.
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.
Casey's Buttercream:
In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1103.37 Kcal (4620 kJ)
Calories from fat	621.27 Kcal
		% Daily Value*
Total Fat	69.03g	106%
Cholesterol	184.04mg	61%
Sodium	249.51mg	10%
Potassium	199.64mg	4%
Total Carbs	119.65g	40%
Sugars	83.44g	334%
Dietary Fiber	0.82g	3%
Protein	4.94g	10%
Vitamin C	0.1mg	0%
Vitamin A	0.7mg	24%
Iron	1.8mg	10%
Calcium	87mg	9%

Amount Per 100 g
Calories	460.67 Kcal (1929 kJ)
Calories from fat	259.39 Kcal
		% Daily Value*
Total Fat	28.82g	106%
Cholesterol	76.84mg	61%
Sodium	104.17mg	10%
Potassium	83.35mg	4%
Total Carbs	49.96g	40%
Sugars	34.84g	334%
Dietary Fiber	0.34g	3%
Protein	2.06g	10%
Vitamin A	0.3mg	24%
Iron	0.7mg	10%
Calcium	36.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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