Ingredients for the cherry filling:
• 1 cup cherries (frozen or fresh, I used frozen)
• 3 tbs. sugar
• 4 tbs. water
• 1 tbs. corn starch
• 1/2 tsp. vanilla extract
Use a medium sauce pan to heat the cherries, sugar and 3 tbs. of water (leave the last tbs. for later).
On medium-high heat, bring all of the ingredients to a simmer.
Stir and mash the cherries as much as possible. It will be quite a watery/milky constancy.
In a small cup, stir the remaining tbs. of water and the corn starch together.
Once the cherries begin to bubble, add the water and corn starch mixture and stir until it thickens.
Remove from heat and stir in the vanilla. Set aside in a heat safe bowl until it’s ready for use.
Ingredients for the red velvet cupcakes:
• 1/4 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 tsp. vanilla
• 1 1/2 cups flour
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 tbs. unsweetened cocoa powder
• 1/2 cup buttermilk (or use regular milk w/ a splash of lemon juice, set it aside for about 5 mins before use)
• 1 tbs. red food coloring
• 1/2 tsp. white distilled vinegar
• 1/2 tsp. baking soda
Preheat your oven to 350F.
Beat the butter and sugar until fluffy.
Add the egg and vanilla, mix until well incorporated.
In a separate large bowl, sift the flour, baking powder, salt and cocoa powder together.
In a small bowl, combine the buttermilk and food coloring.
While beating at a low speed, alternate between the flour and buttermilk mixtures into the butter concoction.
In a small cup, combine the vinegar and baking soda. As soon as it fizzes, pour into the cake batter and quickly(yet gently) fold into the batter.
Pour your red velvet batter into the cupcake liners and bake for 18-22 minutes or when a tooth pick comes out clean.
Once they’re finished, allow 15-20 minutes for them to cool.
Ingredients for the cream cheese frosting:
• 1 (8oz) package of cream cheese, softened
• 1/4 cup butter, softened
• 1/2 tsp. vanilla
• 2 cups confectioners’ sugar, sifted
On medium-high speed, beat the cream cheese and butter together until light and fluffy.
Pour in the vanilla until combined.
Slowly add the confectioners’ until the desired consistency is reached.
Now that your cupcakes are cool, it’s time to fill them up with your cherry filling. Make sure that when you scoop the cherries into a piping tool that most of the big cherry chunks are taken out.
Use a knife to poke an “x” in the center of each cupcake, almost down to the bottom of the cupcake.
Insert the tip of your piping tool (or ziplock bag with a hole at the end) into the “x” and apply a bit of pressure. You will feel the cherries filling the cupcake and it will literally push your piping tool out the top of the cupcake.
Once they’re all complete, it’s time to ice your cupcakes with your freshly created cream cheese! I decided to garnish with some of the leftover filling and walnuts