These cupcakes are a treasure to me! They are my absolutely favorite and honestly super easy to make! You can use regular buttercream as icing but I like a lighter whipped cream version of icing for my recipe!
Tools you need:
Cupcake Corer
2 Piping bags
Open Star Tip for Piping
Ingredients you need:
White Cupcakes
1 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter room temperature
1 cup granulated sugar
1 ½ teaspoons vanilla extract
3 large egg whites room temperature
½ cup milk room temperature
1 can of cherry pie filling
1 box of refrigerated pie crust
1 tablespoon of butter softened
2 tablespoons of Cinnamon Sugar blend
Stabilized Whipped Cream
1 cup heavy whipping cream cold
1 teaspoon unflavored gelatin
2 tablespoons water
1/4 cup powdered sugar sifted twice
Lets Get started:
White Cupcakes
Preheat oven to 350 degrees Fahrenheit and line cupcake pan with liners. Set aside.
In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
Add butter and granulated sugar to a large bowl. Using a hand mixer or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
Add flour mixture to butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and batter is smooth. Do not overmix.
Divide batter between 15 cupcake liners, filling each about ⅔ full. Bake in preheated oven for 15-18 minutes, or until a toothpick comes out clean.
Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
Take your cupcake corer and pull out the middle of each cupcake (save the cake core that you pull out of the cupcakes.
Take a small spoonful of your cherry filling and put it into the hole inside of each cupcake. Take a cake core and pull a small piece of the bottom, then replace the core onto the cupcake. Repeat until all cupcakes are done.
Stabilized Whipped Cream Frosting
Freeze a metal bowl and the metal attachment for a your hand held mixer (or your stand mixer and metal stand bowl) for at least 15 minutes.
While you are waiting for the bowl to get cold, use a metal sieve to sift the powdered sugar twice.
Right before making the stabilized whipped cream, take your gelatin in a small portion bowl and mix with water, it should look like a clearish paste. Place geletin in microwave for 20 seconds. Pour into the heavy whipping cream until it fully mixed.
Add the heavy whipping cream to the cold bowl with the powdered sugar.
Whip on high until stiff peaks appear.
Transport the whipping cream into a piping bag.
Take a second empty piping bag and put your star tip into the bottom of it. Cut the tip off the bag where the bag will allow the tip to fall out of the bag only half way up the tip. (Do not cut too much off of the tip will pop out with when you squeeze the bag)
Cut the tip off your bag with the whipped cream barely more than you did on the other bag and place inside of the empty bag with the tip.
Twist the two bags together at the top to keep out unwanted air and to keep your contents inside of the bag. Squeeze the bag onto a paper towel until whipped cream comes out the tip of the bags.
Make some practice swirls on the paper towel and then grab a cupcake. Start a the top of your cupcake and begin to squeeze the piping bag lightly and begin to move in a clockwise motion until you make a complete circle,, continue to move inward making a swirl until the entire cupcake is covered.
Take your extra cherry pie filling and place a small cherry with syrup into the middle of each cupcake.
Pie Crust Chips
Preheat oven to the box instructions
Unroll your pie crust onto a greased baking sheet.
Rub entire crust with butter and top with sprinkled cinnamon sugar mixture.
Bake until golden brown and sugar is crystalized.
Cool and Cut into pieces to place into each cupcake.
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