Maraschino-Filled Cupcakes
12 Feb
I thought I’d try my hand at the Hostess-style cupcakes again. I really liked the Fauxstess cupcakes from Vegan Cupcakes Take Over the World, which is a pretty simple chocolate cupcake recipe filled with buttercream and topped with chocolate ganache. This time, I wanted to change up the filling by adding maraschino cherries… because pink and cherries seem more festive.
Maraschino Frosting
(adapted from Vegan Cupcakes Take Over the World)1/2 cup vegetable shortening
1/2 cup non-dairy margarine
3 1/2 cups powdered sugar
1 tsp almond extract
1/2 teaspoom vanilla extract
1/4 cup maraschino cherry juice**
2-4 maraschino cherries, finely chopped (optional)Beat shortening and margarine until well combined, add sugar and beat about 3 minutes. Add extracts and maraschino juice, beat 5-7 minutes until fluffy. Add cherries and beat until combined.
**In the name of full disclosure, I only had about 1/8 cup juice left in the jar, and added soy milk to get 1/4 cup. It should work fine either way.
Filling the cupcakes with a large pastry tip.
Dipping filled cupcakes in chocolate ganache, kept warm in a double-boiler.
Writing Valentine’s messages with a #2 writing tip after ganache has thoroughly cooled.
If I don’t return to the kitchen before then, have a happy Valentine’s Day!
Everything looks so good… -nom- Wish I had the patience to bake, I never seen to ‘find the time’, even though I do have time, ugh.
Thanks! I have surprisingly little patience for most things, but I’ve never had much problem with baking.
Cooking dinner, on the other hand, is another story…
These are so cute! I think you did an awesome job. I love the heart cookies in the previous post, as well. Is everything you bake vegan?
Thank you! A lot of what I bake is vegan, but not all of it. My goal is to try to “veganize” most of the non-vegan stuff I make, but some of it is a bit harder than others.