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Girlie Birthday cupcakes: Part II chocolate/maraschino cherry regular and minis

Girlie Birthday Cupcakes Mini Chocolate Maraschino Cherry

As promised, here is the second half of the Girlie Birthday Cupcakes – the chocolate/maraschino cherry cupcakes and minis.  As I mentioned in Part I I  modified and combined several recipes.  For these, I used the Martha Stuart’s Strawberry Buttercream modified into Maraschino Cherry Buttercream and  Sour Cream Chocolate Cupcakes from Betty Crocker.  The minis turned out to be my favorite, they were like a chocolate covered cherry with icing!

First the cupcakes:

I followed the Betty Crocker recipe but added 1/4 cup coco powder to the mix to increase the chocolate flavor.

Cherries in the wrappers

To prepare the cupcakes, I put a cherry in each cupcake wrapper in both the regular and min size.

Mini-s ready to bake

Fill the minis  to the top so you get a nice dome and cover the cherry.

Regular ready to bake

Fill the regular size 2/3 full, then add another cherry on top.  The cupcakes will bake around it making a nice center.

Baked regular and minis

Cool completely before icing.

Next the icing:

Following the recipe for  Martha Stuart’s Strawberry Buttercream replace the mashed strawberries with 1/2 cup drained and chopped maraschino cherries – don’t use the juice.

Starting with the egg whites and sugar here’s a quick way to make a double boiler using the mixer bowl that eliminates washing an extra pot (which I thought of after I made the strawberry batch)

Double boiler for icing
Cooking the egg whites

Cook the egg whites according to the directions, then whip

Whip the egg whites and sugar

Gradually add the butter a chunk at a time

Adding butter

Finish up by adding the chopped cherries.

I decorated the minis to look like little ice cream cones with a small candy on top and the full size cupcakes to resemble flowers by piping the icing around the center cherry and adding some little green candies for the leaves.

Chocolate Maraschino Cherry Cupcakes

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