| Level: | Easy |
| Total: | 43 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Cook: | 18 min |
| Yield: | 28 cupcakes |
Ingredients
- 2 1/2 cups cake flour
- 8 tablespoons vanilla instant pudding mix
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 whole eggs
- 2 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup half-and-half
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 ounces sour cream
- 2 tablespoons mayonnaise
- 1 cup maraschino cherries
- 4 tablespoons maraschino cherry juice
- 2 cups mini white chocolate chips
- 1 3/4 pounds Casey’s Buttercream, recipe follows
- 140 large pearls, for garnish
- 28 maraschino cherries, for garnish
- Edible glitter, for garnish
- 4 pounds butter, softened
- 8 ounces high ratio shortening (recommended: Sweetex)
- 8 cups confectioners’ sugar, sifted
- 4 tablespoons vanilla extract
- 4 tablespoons cherry liqueur
- 2 tablespoons lemon extract
- 1 tablespoons vodka
Instructions
- 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.
- 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.
Reviews
I ended up baking mine longer than the suggested time also due to sogginess. The recipe for the frosting needs scaled back tremendously!!! If you make the recommended quantities of ingredients, you have enough frosting for a minimum of 3 batches.
I LOVE these…with a few slight changes due to past posts and a friend already having made them. I did not use any 1/2 & 1/2…just added a bit more milk. Cut the mayo & sour cream in 1/2. I also used one large box of the instant vanilla pudding mix which was about 6 or so tablespoons. I also baked them at 325 for about 22 minutes. These are sweet enough on their own and I did not use frosting. Yum!
I followed the recipe as directed and the cupcakes were really soggy. I too thought the oven temp was too low. I added a little flour and thickened the batter and cooked the cupcakes 325 for 25 minutes and they turned out much better considering the revised original batter. I will make these again, but will use more flour and bake them at my time and temp. The flavor was good and I too will eliminate the white choco chips.
These cakes were very moist and yummy! I looked at the reviews and decided not to add the chips in the batter. Instead I made white chocolate buttercream frosting. I didn’t realize the cakes wouldnt rise much so I could have added a little more batter to the liners. And I the baking time was 22 mins for my cakes instead of 17mins.
I too made them as directed here and found them to be soggy. The oven temp seems to be too low. The chips sank to the bottom. I will try, as others here have, removing the chips next time. And even trying some different flavors too.
I made these and the white chocolate chips were a disaster. They melted and sat at the bottom of the cupcakes, making them soggy. I would recommend making them without the chips-the cake itself wasn’t bad.
I made these cupcakes and they tasted pretty good…but i would not add the chocolate chips cause they sunk to the bottom of the cupcake and also didnt fluff up as much..
I made this recipe with the cherries and without the chocolate chips. I added almond paste pieces instead and it was great. i also used this recipe as the base for some other cupcakes….minus the cherries and chocolate, you can add any flavors or fruit to the cupcakes and they will be moist due to the sour cream, mayo and pudding. I made these many different ways….with peanut butter, Nutella, lime zest, blueberries, and they were all really great. I will make them again
The recipe says to use 1-3/4 cups of the buttercream frosting for the cupcakes. It is not uncommon to have a secondary recipe, like for this frosting, to be written for a larger than needed amount. I’ve seen many professional recipes that are adapted for home use only scale back the primary recipe.
I am giving this one star as I had planned to make it and then realized the frosting for 28 cupcakes calls for FOUR POUNDS OF BUTTER PLUS the 3/4 in the cupcakes. Could this be right????? I may still try the cupcake and use my own cream cheese frosting. I will be anxious to see what anyone else thinks about this.