Cherry Chip Cupcakes – GorillaGrilla

Ever since Rainbow Chip hit the market, Cherry Chip has virtually disappeared. Duncan Hines has a recipe of how to modify their Vanilla Mix to be Cherry Chip, but let’s face it, homemade, from scratch, cakes ensures that you control the ingredients. No preservatives, yum!!

After all, do you need ingredients like Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Dicalcium Phosphate, or Sodium Stearoyl Lactylate in your cake? All of these are in the box cake mixes.

Ever wonder how or why bread rises so high in grocery store bought bread (i.e. Wonder Bread)… Sodium Stearoyl Lactylate. It’s a safe food additive that increases the strength of dough and allows for the consistency  of mass production to be easier to replicate. So even though the FDA considers Sodium Stearoyl Lactylate generally safe for consumption, there are rare circumstances where someone can be allergic to it, others (more common) have a low tolerance for it. I prefer to make things from scratch and avoid all the additives!

Cherry Chip Cupcakes
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Cherry Chip Cupcakes
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Servings Prep Time Cook Time
12cupcakes 15minutes 20minutes
Servings Prep Time
12cupcakes cupcakes 15minutes
Cook Time
20minutes
There is no Nutrition Label for this recipe yet.
Ingredients
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes
Units:
There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat oven to 350 degrees F or to 325 if you are using a dark pan.
  2. Place about a teaspoon of rice at the bottom of the cupcake pan which will elevate the cupcakes from the pan and prevent burning the bottoms.
  3. Place your favorite cupcake cups in the pan (on top of the rice).
  4. Drain the maraschino cherries, reserving the juice. In a food processor chop the cherries until they are of a fine consistency. If the cherries are too chunky, it will change the texture of the cupcake. Set the cherries aside.
  5. In a large mixing bowl with a hand-held mixer, beat the butter and sugar at high speed until light and fluffy. This should take about 5 minutes. Make sure to scrape down the bowl and add the egg whites one at a time, mix after adding each egg white.
  6. Add the almond and vanilla extracts and mix until combined, about 30 seconds.
  7. In a separate bowl, combine the flour, salt, baking soda, and baking powder.
  8. In a smaller bowl, add the buttermilk and maraschino cherry juice.
  9. Add the flour mixture to the mixer in 3 equal parts, then alternate adding the cherry buttermilk mixture. Mix after each addition and scrape down the bowl as needed.
  10. Combine the chopped maraschino cherries into the batter.
  11. Add the batter to the cupcake cups. I use an ice cream scoop or a 1/4 cup to scoop the batter into the cups. Make sure you are not overfilling because the batter will rise during the baking process.
  12. Bake until a toothpick or butter knife inserted into the center comes out with a few moist crumbs, about 24-28 minutes. Allow the cupcakes to cool in the pans 10 minutes, then transfer them to a wire rack to cool completely.
  13. Bake until a toothpick or butter knife inserted into the center comes out with a few moist crumbs, about 24-28 minutes. Allow the cupcakes to cool in the pans 10 minutes, then transfer them to a wire rack to cool completely.
  14. Store cupcakes in an airtight container at room temperature for up to 4 days, if you live in drier climates, expect 2-3 days.

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