Cherry Blossom Cupcakes
These are probably the moistest cupcakes I've ever made! They are unbelievably tender and aromatic. The frosting is beautiful, romantic, and girly, just like cherry blossoms. Plus, I added a splash of cherry liquor for an additional kick!
Equipment
- 1 Mixer
- 1 cupcake tin
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1 ¼ tsp baking powder
- ⅛ tsp salt
- 2 eggs (large)
- ¾ cup sugar
- ¼ cup butter
- 1 ½ tsp oil
- 1 tbsp cherry liquor
- ½ cup milk
- 1 tsp almond extract
Frosting
- 1 cup butter (room temperature)
- 4 cups powdered sugar
- 2-6 tbsp heavy cream
- food dye (optional)
- 2 cherries (finely chopped)
Instructions
Making the Batter
- In the bowl, merry dry ingredients: flour, baking powder, and just a dash of salt. Leave that on the side.
- In the microwave-safe dish, measure butter and milk, and heat it for about a minute and a half. The butter has to be fully melted and the milk steaming hot, but not boiling. Keep that in the microwave, so it stays warm while you’re working on the rest of the ingredients.
- In a bigger mixing bowl, combine eggs and sugar, and mix on the highest until the blend is almost white and triple in volume. This will take between 5 and 8 minutes.
- Incorporate the dry ingredients mixture in 3 portions. Mix each portion for 5 seconds. It doesn’t matter if it’s not perfectly combined, it will be later on.
- Take the bowl with hot milk and butter and pour them into the bowl where the flour was. In it, pour oil, cherry liquor, and almond extract, combine, and incorporate about a scoop of the egg and flour mixture. Mix energetically.
- Pour that blend into the egg mix while the mixer is set on low. The batter will meld impeccably in 20 seconds at most. It should be smooth and silky.
Baking
- Line the large muffin tin and pour the batter to ⅔ full. Bake them at low, 350 °F (180 °C) without or 320 °F (160 °C) with a fan, on the middle rack for 20-22 minutes.
- Check them with a toothpick, just in case. Remove them from the oven, and out of the tin after 2 minutes so they don’t dry out. Leave them to cool completely before frosting.
Whipping the Frosting
- Beat the room-temperature butter on the highest speed until pale and creamy. Sift in the sugar in two takes, while mixing on the lowest speed. When all the sugar is slightly incorporated, it will look lumpy, dry, and almost grainy.
- Keep mixing at the high speed and it will become smooth again. Drizzle some almond extract (measure by heart) while mixing and add 2 tablespoons of the heavy cream at first, and check the texture. Add more until you reach creamy, easy to pipe consistency.
- Optional: Divide the batter into two portions. In one add green, orange, and blue food dye to reach a sage green shade. In the other portion add red and yellow dye and finely chopped cherries. Add color gradually.
Decorating
- Frost cupcakes regularly.
- Optional: Leave them to sit in the fridge for about half an hour, and get back on decorating. Shape branches with melted chocolate and add pink spots as blossoms.
Notes
Storing Tips
Keep the cupcakes at room temperature in an airtight container for two days, or 4 days in the fridge.
Serving Tips
If you have plenty of leftovers, crumble the cupcakes, add some almond butter, and make the cake pops. Coat them in dark chocolate.
Nutrition
Serving: 1pieceCalories: 295.1kcalCarbohydrates: 40.9gProtein: 1.7gFat: 14.5gSaturated Fat: 8.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.9gTrans Fat: 0.5gCholesterol: 54.8mgSodium: 157.7mgPotassium: 32.8mgFiber: 0.2gSugar: 35gVitamin A: 456.4IUVitamin C: 0.1mgCalcium: 33.8mgIron: 0.5mg