Advertisement

cherry

Oatmeal Cherry Chocolate Bars

Oatmeal Cherry Chocolate Chip Bars

This is a guest post from Roxanna at The Red Eye Baker.  Roxanna has been helping me behind the scenes with blog maintenance and I’ve been helping her learn to be a better food blogger.   You can see all of Roxana’s recipes here

Happy September! I love the fall… the changing leaves, the crisp air, only needing a light jacket or your favorite sweater, and PUMPKINS! While I haven’t broken out the pumpkin recipes just yet, with back-to-school time also here I decided to share some yummy oatmeal goodness.

Oatmeal Cherry Chocolate Bars

Over the summer I was feeling a bit lazy when it came to baking. That’s actually pretty typical for me. Even though I live in the Midwest, our summers do get hot and often when I do turn on the oven in July or August next thing I know the A/C seems like it never shuts off. LOL Anyway, my mom gave me a homemade sour cherry filling that she made and at the same time my nephew’s birthday was coming up. Since I was free from cake making duty, I just wanted to make something simple (again… I was feeling lazy). I had made these bars before, but never with a fruit filling. All of a sudden it dawned on me how many different ways I could make them. And yes, I can’t believe the inspiration never hit me sooner. I just may have to write a post about the different variations I come up with, but we’ll save that for later. ;)

Now here we are in September. My munchkin #1 started 5th grade and munchkin #2 is in 2nd grade! <sigh> When we were talking about packing lunches again and what they wanted in them, my daughter asked “Mom, can you make those cherry chocolate chip bars you made for my cousin’s birthday?” How could I refuse! I highly recommend using sour cherries for the filling. It balances nicely with the chocolate and the sweetness in the oatmeal mixture. And let’s not forget this is an easy recipe… perfect for when you’re not feeling overly ambitious in the kitchen. ;)

Enjoy and happy baking!

xox Roxana- The Red Eye Baker

Oatmeal Cherry Chocolate Chip Bars

Oatmeal Cherry Chocolate Chip Bars

Yield: 18-24 bars

Ingredients

  • 2 c quick or old fashioned oats
  • 1 1/2 c flour
  • 3/4 c packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c (2 sticks) butter, melted
  • 2 1/2 c sour cherry filling (or 21 oz canned)
  • 3/4 c mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and lightly spray a 9 x 13 rectangular baking pan with non stick cooking spray.
  2. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Mix well and add the melted butter. Stir to combine all the ingredients. The mixture should be crumbly, but evenly coated by the butter.
  3. Reserve 1 cup of the oatmeal mixture and press the remainder evenly into the pan. Bake for 15 minutes.
  4. Combine the chocolate chips with the reserved oatmeal mixture.
  5. Once the bottom crust has baked for 15 minutes, remove from the oven. Spread the sour cherry filling evenly over the top, then sprinkle with the oatmeal chocolate chip topping.
  6. Bake for 15 to 18 minutes or until the top is golden brown and bubbly.
  7. Cool completely and cut into bars.

 

Rhubarb Cherry Bundt Cake | JavaCupcake.com

Rhubarb Cherry Bundt Cake

Rhubarb isn’t just for pie and it surely shouldn’t only be paired with strawberries.  Kick things up a notch this rhubarb season by making my  Rhubarb Cherry Bundt Cake!  It’s moist, dense, tart, sweet, full of fruit and oh so delicious!

Rhubarb Cherry Bundt Cake | JavaCupcake.com

Are you tired of rhubarb yet?  After baking this bundt cake, Strawberry Rhubarb Crumble, Raspberry Rhubarb Pie,  and a Rhubarb Upside Down Cake I thought it might be a little bit of rhubarb overload?  But then I thought… naw!  Everyone loves rhubarb, right!?

Rhubarb Cherry Bundt Cake | JavaCupcake.com

This cake begins with fresh rhubarb soaking in sugar overnight accomplishing two things.  First, it breaks down the sugars in the rhubarb making them softer and not as tough.  Second, adding sugar allows the natural juices in the rhubarb to come out and makes a delicious rhubarb syrup which can be used in the cake or in other baking.

The cherries in this cake are a German brand and are a sweet black cherry.  You could use any cherry in this cake, but I’d really suggest staying away from cherry pie filling or maraschino cherries.  It’s really best with jarred or fresh.

Rhubarb Cherry Bundt Cake | JavaCupcake.com

The glaze on top adds the most delicious bit of sweet, tartness that accents the rest of the cake beautifully!  My 15 year old daughter ate almost half this cake over the course of a week or so.  After the first bite, she said, “Mom, sometimes you bake things and they’re so good I could just kiss you forever!”  If that’s not a glowing recommendation for this cake… I don’t know what is!

If you’re looking for something unique to make with your rhubarb this summer, you must try this Rhubarb Cherry Bundt Cake!

Happy Baking!

Rhubarb Cherry Bundt Cake

Rhubarb Cherry Bundt Cake

Yield: 1 cake
Prep Time: 1 days 2 hours
Cook Time: 1 hour
Total Time: 1 days 3 hours

Ingredients

Rhubarb

  • 1/2 lb fresh rhubarb cut into 1/2 in pieces
  • 3/4 cup granulated sugar

Cake

  • 1 oz jar sweet black cherries in juice, strained with juice reserved
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cup granulated sugar
  • 3 large eggs
  • 2 1/2 cups + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup + 2 Tbsp reserved cherry juice

Glaze

  • 2-3 cups powdered sugar
  • fresh squeezed lemon juice

Instructions

Rhubarb Prep

  1. At least 24 hours before you plan to make this cake, toss the cut rhubarb in the sugar. Cover and refrigerate. The sugar will soften the rhubarb and create a syrup. When ready to make the batter, strain the rhubarb from the syrup and reserve it for later.

Cake

  1. Grease and flour a 10-cup bundt pan.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition.
  3. In a measuring cup, stir together the cherry juice and buttermilk.
  4. In a large bowl, whisk together the flour, baking powder and salt.
  5. Add half the flour mixture to the bowl and mix on med-low until just combined. Add the milk/juice and mix until just combined. Finish adding the remaining flour, scrape the sides of the bowl and mix until just combined.
  6. In your prepared bundt pan, lay several pieces of rhubarb and cherries on the bottom. This will create a beautiful top for your cake. Toss the remaining rhubarb and cherries in 1-2 Tbsp flour and fold into the batter. Spoon the batter evenly into the pan and spread the top evenly.
  7. Bake for 45 minutes, rotate pan and bake another 15 minutes or until a toothpick comes out clean from the center.
  8. Allow the cake to cool in the pan for about 30 minutes.
  9. Poke several holes into cake and drizzle or brush the 1/4 cup rhubarb syrup over the cake. Allow it to sit another 10 minutes or so to let the syrup sink in.
  10. Invert the pan and the cake should slide out onto a wire rack to cool completely.
  11. Optional: Drizzle or brush more syrup over the top of the cake before glazing.

Glaze

  1. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, runny consistency. Add more sugar if it's too thin or more juice if it's too thick. When the cake is completely cool, pour the glaze over the top so some of it drips down the sides.
  2. Slice, eat and enjoy!

 

Black Forest Cupcakes

Made with an authentic recipe & German ingredients, these Black Forest Cupcakes are a delicious alternative to the traditional Schwarzwälder Kirschtorte or Black Forest Cake of Germany!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

You can’t be in Germany without eating Black Forest Cake at least once, if not dozens of times. For almost 100 years, this cake has been a favorite of Germans and chocolate & cherry lovers around the world.

The cake gets it’s name from the region it was created in, the Black Forest and features one of the areas biggest crops. Cherries! The Schwarzwälder Kirschtorte or Black Forest Cake is made with layers of chocolate cake filled with cherries soaked in a cherry brandy (Kirschwasser) and fresh whipped cream topped with cherries and chocolate shavings.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

There is a mandate in Germany that states that if Kirschwasser is not used in this cake, it can not be called a Black Forest Cake. In fact, most people who make Black Forest Cakes or cupcakes in the United States aren’t actually making an authentic BFC. In the USA, a basic chocolate cake, canned cherry filling and whipped cream or buttercream frosting are typically used but are a poor substitute for what should really be in a Black Forest Cake.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

The chocolate cake in an authentic Black Forest Cake is made with egg whites, very little chocolate and no butter.   It’s not overly sweet, yet still rich, moist and full of flavor.  The filling begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser.  And finally, the whipped cream is light, not too sweet and is garnished with chocolate shavings and a cherry.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A traditional cake is made in layers, but since I was transforming this recipe into a cupcake, I decided layers might not be so easy.  To assemble these cupcakes, I cored the center of each cupcake with a small serrated knife (1).  I then filled each hole in the cupcakes with the Kirschwasser soaked cherries until they were overflowing (2).  Fresh whipped cream was piped onto the top of each cupcake then then rimmed with chocolate shavings (3).  Finally, a fresh, locally grown cherry was placed on top of the whipped cream (4).

How to assemble authentic Black Forest Cupcakes | JavaCupcake.com #blackforest #germanbaking #cupcakes #recipe

I shared these cupcakes with my next door neighbor is who German and she said they were her favorite dessert I’ve shared with her so far.  And I’ve shared a lot of things!  She said the flavor and texture were exactly how they were supposed to be… not overly sweet, full of that authentic Kirshwasser and cherry flavor.  Yay! If I could impress my German friend with these, I know they’re a winner!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com  Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A note about the ingredients:  The only ingredients that may be hard to find are the sour cherries and Kirshwasser.  If you can’t find any of the clear liquor at your local store, try substituting a clear cherry brandy instead.  They key here is to use a clear, cherry flavored liquor to soak the cherries in.  As for the cherries themselves, DO NOT use cherry pie filling.  Try finding sour cherries that are sold in a jar in cherry juice.  You don’t want filling or any of the canned cherry pie goup on your cherries.  These are two of the biggest mistakes made when Americans replicate this recipe.

With that being said, these cupcakes are OUT OF THIS WORLD amazing and I really hope you try them!

Happy Baking!

Black Forest Cupcakes

Black Forest Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

Cupcakes

  • 8 medium egg whites
  • 200g super fine sugar
  • 1/4 tsp cream of tartar
  • 200g all-purpose flour (minus 3 Tbsp)
  • 3 Tbsp dark chocolate cocoa powder
  • 1/2 tsp baking powder
  • 8 medium egg yolks
  • 1 Tbsp Kirschwasser

Filling

  • 680g jar of sour cherries in juice, divided
  • 1/3 cup cherry juice from the jar
  • 3 Tbsp corn starch
  • 45g super fine sugar
  • 1/4 cup Kirschwasser

Topping

  • 800ml heavy whipping cream, very cold
  • 1 packet powder gelatin
  • 3 Tbsp cold water
  • 40g powdered sugar
  • 3 Tbsp Kirschwasser
  • 1 cup chocolate shavings
  • 24 fresh cherries
  • Disposable piping bag fitted with a large closed star tip

Instructions

Cupcakes

  1. Preheat oven to 350F degrees. Line 2 cupcake pans with liners.
  2. In a medium bowl, measure out 200g of flour. Remove 3 Tablespoons of flour and replace with 3 Tablespoons of the cocoa powder. Add the baking powder. Sift all three ingredients together two times. Set aside.
  3. In another medium bowl, whisk the egg yolks together with the Kirschwasser. Set aside.
  4. In the bowl of your stand mixer with the whisk attachment, whip the egg whites on medium-high speed until it begins to foam. Add the cream of tartar and continue whipping.
  5. One Tablespoon at a time, add the sugar, mixing for 10-15 seconds between each addition.
  6. Continue to whip the eggs until glossy and stiff peaks have formed.
  7. Gently add the egg yolks and flour mixture to the whipped egg whites. Fold until combined but do not overmix and deflate the batter.
  8. Fill cupcake liners at least 3/4 full. The cupcakes will puff up nicely, but will slightly deflate with cooled, so you want to make sure you get them pretty full with batter.
  9. Bake for 13-15 minutes or until a toothpick comes out clean.
  10. Allow cupcakes to cool in the pan for at least 5 minutes before removing to a wire rack to cool completely. Cupcakes will feel very light and be fragile... handle with care!

Filling

  1. Drain the juice from the cherries into a bowl and set aside.
  2. Whisk together 1/3 cup of the cherry juice from the jar and the sugar in a large pan and bring to a gentle simmer.
  3. Add the corn starch and whisk until combined.
  4. Add the cherries and bring to a boil, gently stirring. Remove from the heat as soon as it begins to boil and thicken.
  5. Stir gently a few times to coat all the cherries. Pour in the Kirschwasser and stir to combine. Allow the mixture to come to room temperature and thicken.

Topping

  1. In a small sauce pan, whisk together the gelatin packet and cold water and let sit for 10 minutes. After 10 minutes, heat pan on low and whisk until gelatin is dissolved. Remove from the heat and allow to cool for a few minutes.
  2. In the bowl of your stand mixer fitted with the whisk attachment, add the cold heavy cream. Begin to whip the cream on medium high speed. NOTE: You may need a splash guard because the cream will get EVERYWHERE if you whip too fast!
  3. Once the cream begins to get fluffy, slowly add powdered sugar. Mix in the kirschwasser and gelatin.
  4. Whip the cream until stiff then fill the piping bag with the whipped cream.

Assembly

  1. Core the center of each cupcake using a knife with a serrated edge.
  2. Fill the hole generously with the cherry filling. It's okay if it comes out the top!
  3. Pipe a single swirl onto the cupcake. Sprinkle chocolate shavings onto the edges of the swirl. Pipe one large, round dollop of frosting on top of that first swirl.
  4. Garnish with a fresh cherry.
  5. Keep in refrigerator until ready to serve! They will stay fresh for 2 days!

Notes

Recipe slightly adapted from Bavarian Kitchen .

Cherry M&M Cookie Bars | JavaCupcake.com

Cherry M&M Cookie Bars

Cherry M&M candies and semi-sweet chocolate chips fill these cookie bars making them out-of-this-world delicious!

Cherry M&M Cookie Bars | JavaCupcake.com

My neighbor likes to collect things for me that she think I’ll like.  Most recently, she brought me a bag of Cherry M&M candies.  Now, you might not think this is too significant, but when our Commissary has something new, you have to jump on it and buy it immediately.  You never know when or if they’re going to have it again.

So I’ve got this bag of cherry M&M’s, what am I going to do with it?

Cherry M&M Cookie Bars.  Duh.

I mean really.  Was there any other option?  Not really.

Okay, now I know what I’m going to make, but now I had to figure out what I was going to do with them once I did make them.  I certainly didn’t need an entire pan of these sitting in my house.  I’d eat them all.  Or my kids would.

Oh… I’ve got it!

The 12th Man in Germany | JavaCupcake.com

My friend Holly is a photographer at Winter’s Splendor Photography and she’s taking picture of my 12th Man Rally.  I can give them to her as a Thank You! Perfect!  She’s got kids and a husband who can all enjoy them together.  Wonderful.

Are you wondering what a 12th Man Rally is?  If you didn’t already know, I’m a HUGE Seattle Seahawks fan.  I mean… I’ve loved them my entire life!  And finally… this year they are going to the Super Bowl!  For only the second time in the history of the team they are going to the Big Show!

To show my support for the team and my hometown of Seattle, I gathered as many Seahawks fans I could find and took a big group photo! The fans are called the 12th Man… 11 players on the field…. the 12th man in the stands.  That’s us!

Cherry M&M Cookie Bars | JavaCupcake.com

Back to these Cherry M&M Cookie Bars!  The batter is really a basic one… two bowls and a 9x13in pan are really all you need.  If you didn’t have Cherry M&Ms you could sub any candy, nut, or chocolate.  The possibilities are endless!

Enjoy!

Cherry M&M Cookie Bars

Cherry M&M Cookie Bars

Yield: 15 cookie bars
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

Ingredients

  • 10.5oz all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 bag Cherry M&M candies

Instructions

  1. Preheat oven to 325 F degrees and line 9x13in baking pan with parchment paper. Lightly spray the pan and paper with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a medium bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir together until completely combined.
  5. Add the chocolate chips and 1 cup of the cherry M&M's and mix until incorporated.
  6. Spread batter evenly into the prepared pan.
  7. Evenly sprinkle the remaining cherry M&M's on the top of the batter making sure to evenly distribute. Gently press the candies into the batter.
  8. Bake for 25-30 minutes on the low-middle rack in your oven. The bars will be done with the edges brown and the top is firm to the gently touch.
  9. Allow to cool completely in the pan.
  10. Use a butter knife around the edges of the cookie that directly touch the pan before lifting the cookie out.
  11. Cut the cookie into squares. Serve with cold milk.
  12. Store in an air tight container up to 4 days.

Cherry Cobbler

Cherry Cobbler by JavaCupcake.com

Do you know the difference between a cobbler and a crisp?

Before I made this cobbler, I didn’t.

As I was researching recipes and flavor combinations for things to bake with fresh cherries, I came across the blog Cooking Stoned that explained the difference.

A cobbler is a dense, thick dish with fruit on the bottom and a biscuit like crust on top.  A crisp has the same fruit filling, but on top it has a oat or nut topping and isn’t quite as dense.  Either way – you can’t really go wrong, it’s just a preference.

Personally, I prefer a cobbler (hence the reason why I’m making this Cherry Cobbler) because of the biscuit like crust on top. I LOVE that part.

LOVE.

Cherry Cobbler by JavaCupcake.com

It’s cherry season in Bavaria and my favorite little fruit stand has them by the kilogram.  So yesterday, my hubby and I stopped and picked up about 2 1/2 kilgograms worth of cherries.  I think we ate at least 1/2 a kg before we got home.

There is NOTHING better than fresh picked fruit.  I mean – remember all those strawberries I picked a couple weeks ago and all that strawberry freezer jam I made?  Seriously.  I love living in Germany where the fresh fruit is a plenty!

Cherry Cobbler by JavaCupcake.com

Before we can start putting the cobbler together though, we have to pit the cherries.  You could go out and buy a cherry-pitter, but it’s just as easy to use something like a straw or screwdriver to push the pit through the cherry.  It’s really easy.  Messy, but easy!

Once the fruit is pitted and a few have gone into the belly of your baby… it’s time to make the filling!

Cherry Cobbler by JavaCupcake.com

Since I’m in Germany, I had to use Kirsch to sweeten and flavor the filling for the cobbler.  Kirsch is a cherry liquor, often called Kirschwasser and clear in color, which is made from the fruit and stones (pits) of the cherries.  It’s so good.  Typically in Germany, kirsch is used in cakes and pastries and always in Black Forest Cake.  A friend of mine gave me a bottle and I’ve been dying to use it.  Today was the perfect opportunity!

Cherry Cobbler by JavaCupcake.com

Don’t worry though, if you don’t have access to kirsch, any cherry liquor or berry liquor would work in it’s place.   If you don’t want any alcohol… you could use water.  But the flavor will definitely be lacking.

Cherry Cobbler by JavaCupcake.com

The topping is a basic biscuit dough, but instead of using all milk or cream, I used yogurt then topped the batter with an egg wash and a sprinkling of raw sugar to add a bit of a crunch.  Oh… my.  DIVINE!

Cherry Cobbler by JavaCupcake.com

You bake the cobbler until the top is golden brown and the cherries are bubbly. I’m pretty sure with the first bite of this cobbler… I died and went to HEAVEN! Cherry Heaven!

Cherry Cobbler by JavaCupcake.com

If you get a chance to either pick your own cherries or buy them… I URGE YOU to make this!!!  It’s A MUST!

Enjoy!

Cherry Cobbler

Ingredients

Cherry Filling

  • 8 cups pitted, de-stemmed and rinsed cherries
  • 1 cup Kirschwasser (or any cherry liquor)
  • 3 Tbsp corn starch
  • 1 Tbsp vanilla extract
  • 2 limes, juiced
  • the peel of 1 lime cut into 5-6 strips (I used a potato peeler)
  • 1 cup dark brown sugar, not packed
  • 1 cup light brown sugar, not packed
  • 1/8 tsp salt

Topping

  • 2 cups flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 10 Tbsp unsalted butter, VERY COLD
  • 2/3 cup yogurt
  • 1/4 cup whole milk
  • 1 egg + 1 Tbsp water (for garnish), mixed
  • Sugar in the Raw (for garnish)

Instructions

Cherry Filling

  1. Preheat oven to 350 F degrees. Get out a large, rectangular baking dish.
  2. In a large pot over medium-high heat, whisk together the Kirschwasser, lime juice, corn starch, sugars and salt until no more lumps appear. Add the lime peels and cherry and stir.
  3. Cook on medium-high heat until the mixture begins to bubble and thicken.
  4. Reduce to medium heat and cook for about 5 minutes or until the cherries are soft (but not broken down) and the syrup is thick.
  5. Remove from heat and allow to cool while you're preparing your topping.

Topping

  1. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
  2. Using a fork or a pastry cutter, cut the cold butter into the flour mixture until you have a coarse meal texture and no large lumps remain.
  3. In a measuring cup, measure the sour cream and milk and mix.
  4. Pour the sour cream into the flour and mix until just combined and all the flour is wet. DO NOT OVER MIX.

Assembly

  1. Using a slotted spoon, scoop the cherry mixture into a large, rectangle baking dish. NOTE: You won't need all the cherry syrup - in fact, don't use it all. When you scoop the cherries out, tap the slotted spoon on the edge of the pan to let some of the juice out.
  2. Using your fingers, drop mounds of dough on top of the cherries until covered. This doesn't have to be perfect. The messier, the better.
  3. In a small bowl, whisk together the egg and water. Brush it over the top of the dough and sprinkle the raw sugar evenly.
  4. Bake for 30-35 minutes or until the top is golden brown and the cherries are bubbly.
  5. Set on a cooling rack for 10-15 minutes to allow the juices to set up before serving.
  6. Serve by itself or with a bit scoop of vanilla ice cream. Best if served warm.
  7. Cover with foil and eat within 48 hours.

Notes

Recipe inspired by Cooking Stone's Cherry & Red Wine Cobbler

Here are a few items that could make putting the cobbler together much easier!

Note: If you can’t find Kirschwasser – you could use the juice from a jar of cherries soaked in the kirsch!

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.com

Sprinkles Will Fly: Cherry Red Velvet Cupcakes

 

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.comIt’s time to celebrate the 4th of July! The Independence of the USA – a great American holiday! And what better way to celebrate than with cupcakes! I’m super excited to be a part of another Blog Party featuring so many delicious cupcakes wrapped in Bella Cupcake Couture!

23 blogs created 23 different cupcakes all dressed in patriotic cupcake wrappers from Bella Cupcake Couture… all with one purpose… to INSPIRE YOU to create these at home for your friends and family on the 4th of July!  We wanted to show you how easy it is to make a delicious cupcake and make it beautiful for your party too!

Make sure to check out all the other blogs to see their creations!  There are some seriously yummy looking cupcakes here!

Sprinkles will Fly: A Cupcake Couture Blog Party!An American Cupcake in London
Bella Cupcake Couture
Chronicles of a Foodie
Creative Food
Cupcake Project
Cupcakes Take the Cake
Diary of a Mad Hausfrau
Haniela’s
Hoosier Homemade
Hungry Happenings
In Katrina’s Kitchen
Inside BruCrew Life
Java Cupcake
Kitchen Fun with My 3 Sons
Love From the Oven
Make Bake Celebrate
Not Just a Mommy
Not Your Mommas Cookie
Pint Sized Baker
Sugar Swings! Serve Some
The Baking Cup
The Decorated Cookie

 

The cupcakes I created for this party were Cherry Red Velvet Cupcakes!  Yum!  Rich red velvet cake filled with cherry pie filling and topped with a coconut cream cheese frosting.  The red cake and white frosting paired with the blue and white wrappers from Bella Cupcake Couture make the perfect patriotic treat!

Since these will be served at a backyard BBQ, I wanted to keep the setup super simple.  I displayed the cupcakes on a glass plate and used a two tier stand to set the plates on. I wanted the backdrop of the cupcakes to be the green grass, the yard, the blue sky and the party.  Very informal, but still super pretty.

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.com

Cherry Red Velvet Cupcakes

Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Cherry Red Velvet Cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/4 cup cocoa powder
  • 6 Tbsp red liquid food coloring (about one small bottle)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp white vinegar
  • 2 12oz cans Lucky Leaf Cherry Pie Filling

Coconut Cream Cheese Frosting

  • 1 8oz package of cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • upto 1/4 cup coconut milk
  • 2 tsp coconut extract
  • fresh cherries, for garnish
  • red & blue sugar crystals, for garnish
  • Bella Cupcake Couture cupcake wrappers

Instructions

Cherry Red Velvet Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. Add the eggs, one at a time, and mix until incorporated after each egg.
  4. In a small bowl, combine the red food coloring, cocoa powder and vanilla extract until it turns into a paste.
  5. Add this paste to the butter and eggs and mix until combined.
  6. Add the flour and buttermilk, alternating. Begin and end with the flour. Mix only until just combined.
  7. Mix in the vinegar. Do not over mix the batter!
  8. Scoop batter 2/3 full into the prepared liners.
  9. Bake 17-19 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for about 5 minutes before removing to a wire rack to cool completely.

Coconut Cream Cheese Frosting

  1. In the bowl of your stand mixer, cream together the butter and cream cheese for about 2 minutes.
  2. Add the powdered sugar one cup at a time and mix until smooth after each addition.
  3. Mix in the coconut extract.
  4. One tablespoon at a time, add the coconut milk. Mix after each addition. You may or may not need all the milk. Add only enough until you reach your desired consistency. Once you reach that consistency, mix for 1 minute.
  5. Allow frosting to rest for a few minutes before frosting cupcakes.

Assembly

  1. Core out the center of each cupcake using an apple corer.
  2. Fill each cupcake with the cherry pie filling.
  3. Using the Wilton 1M closed star tip, frosting swirls of frosting onto each cupcake.
  4. Sprinkle the tops of the frosting with red & blue sugar crystals.
  5. Place a fresh cherry, stem included, on top.
  6. Before serving, place each cupcake in a Bella Cupcake Couture cupcake wrapper.

Notes

Do not overfill the cupcake liners with batter. These cupcakes puff up with big domes if you put less, rather than more, batter into each cup.

And… for one of our readers we have a super fun prize pack for one of you to win! Over $325 in cupcake products to help you create the perfect 4th of July cupcake! Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Sprinkles Will Fly Prize Pack

 

Bella Cupcake Couture

The Smart Baker

India Tree

Lucks Food Decorating Company

Pretty Party Details

 

 

 

 

 

 

To enter to WIN this Prize Pack, simply fill out the entry form below.

Contest opens 25June13 at 0700 PST and closes 1Jul13 at 2359 PST. One winner will be chosen and announced within 48 hours of the contest ending. Winner will be contacted via email by betsy@javacupcake.com and will have 48 hours to claim their prize. If they do not respond within 48 hours, another winner will be chosen.

This contest is open to residents worldwide.


a Rafflecopter giveaway

https://javacupcake.com/wp-includes/random_compat/2020308-2-c-p.html