Cherry Chip Cupcakes
with Fluffy Vanilla Bean Frosting
Makes 22-24 cupcakes.
1 package plain white cake mix
1 1/2 cups plain Greek yogurt
1 - 10oz. jar maraschino cherries without stems, drained and finely chopped, juice reserved
1/4 cup maraschino cherry juice
1/4 cup vegetable oil
3 large egg whites
1 teaspoon vanilla extract (or vanilla bean paste)
1 teaspoon almond extract
- Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.
- Place the cake mix, yogurt, cherries, cherry juice, oil, egg whites, vanilla and almond extract in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl. Beat for 11/2 to 2 minutes longer on medium, scraping down the side of the bowl again if needed.
- Spoon or scoop a 1/4 cup of cupcake batter into each lined cupcake cup, filling it two thirds of the way full.
- Bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Place the cupcakes on a wire rack to cool completely before frosting.
1 cup shortening, Crisco
1 - 7oz. jar marshmallow cream
2 pounds powdered sugar
1/4 cup milk
1 teaspoon vanilla bean paste
1/4 teaspoon salt
For the frosting, place the shortening and marshmallow cream in a large mixing bowl, and blend with an electric mixer on low until creamy. Add powdered sugar, milk, salt, and vanilla bean paste, and blend until smooth. Add more milk if needed.
When cupcakes are cooled, frost generously. Top with a cherry or cherry candy if desired.