Description
Whimsical vanilla bean cupcakes topped with scoops of strawberry, vanilla, and chocolate frosting, drizzled with chocolate ganache and finished with a maraschino cherry.
Ingredients
– 1 1/4 cups cake flour – 1 1/4 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 large eggs (room temperature) – 3/4 cup granulated sugar – 2 tsp vanilla bean paste – 1/2 cup butter, melted – 1/2 cup whole milk – 1 1/2 tsp lemon juice or vinegar – For Vanilla Frosting: 1 cup unsalted butter, 3 cups powdered sugar, 1 tsp vanilla, pinch salt, 1 tsp cream or milk – For Chocolate Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 1/3 cup dark chocolate (melted), 1/2 tsp vanilla, pinch salt – For Strawberry Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 1/3 cup crushed freeze-dried strawberries – For Ganache: 6 oz dark chocolate, 1/2 cup + 2 Tbsp cream – Maraschino cherries (optional)
Instructions
1. Preheat oven to 350°F and line cupcake tin. 2. Whisk flour, baking powder, baking soda, and salt. 3. Beat melted butter and sugar on low for 2–3 minutes until combined. 4. Add eggs one at a time, then vanilla. 5. Combine milk with lemon juice; alternate adding flour mixture and milk mixture in three additions, starting and ending with flour. 6. Fill liners halfway and bake for about 14 minutes until a toothpick comes out with crumbs. Cool. 7. Make frostings: beat each flavor separately until smooth. 8. Chill frostings slightly, then scoop onto cupcakes using an ice cream scoop. 9. For ganache, heat cream and pour over chopped chocolate; whisk until smooth and cool slightly. 10. Drizzle ganache over frosting scoops and top each cupcake with a maraschino cherry.
Notes
– Freeze-dried strawberries give vibrant flavor and color to strawberry frosting. – Use an ice cream scoop for frosted scoops. – Let ganache cool slightly before drizzling to avoid melting the frosting. – Store at room temperature for 1 day or refrigerate up to 4 days.