Vanilla and cherries are BFF’s when it comes to flavor parings. I cannot resist cherry season, although you can make these cupcakes year round with quality cherry preserves-both used in the filling and the buttercream. Trader Joes has a great preserves they sell that is chock full of whole cherries. Make sure to pick a preserves that is mostly on the tart side- you don’t want one that is too sweet. I have been in the kitchen lately experimenting with cherry recipes. I’m working on a no bake cheesecake parfait recipe that is coming soon that uses both dark sweet and tart dried cherries.

Also, I’ve included a picture of some of the same cuppies with a vanilla buttercream decorated for the Fourth of July, if you want to use an American style buttercream- see the “Bonus” recipe below. Happy Independence Day!

   I used an Ateco 829 tip for the piping on both cupcakes you see here

Vanilla Bean Cupcakes with Cherry Filling

yield: 24 cupcakes

2  1/2 Cups cake flour

2  1/2 tsp. baking powder

1/4 tsp. kosher salt

1/2  Cup unsalted butter, room temp

1  3/4 Cups sugar

2 lg. eggs, room temp

1  1/4 Cups whole milk, room temp

2 tsp. vanilla bean paste

Filling: Sour Cherry Preserves (I like Trader Joes brand) it is chock full of whole cherries

 

Preheat oven to 350° F. Drop cupcake liners into two trays of a standard size cupcake/muffin tin.

Cream butter and sugar until light and fluffy. Add eggs one at a time and mix until incorporated, stopping in between to scrape bottom of mixer bowl. In a pyrex glass measuring cup mix the vanilla bean paste and milk well. Mix the dry ingredients well with a whisk.

Add in one third of the dry mixture and mix until incorporated, then add in half of the milk mixture and mix until incorporated. Repeat with another third of the dry and alternate with the wet, ending with the last third of the dry mixture until batter is homogenous.

Scoop batter into lined tins filling 2/3 way full. Bake for 16 minutes or until a wooden skewer comes out with a few moist crumbs. Let cool on wire racks.

Remove a small portion of the cake from the middle of each cupcake to allow for the cherry filling. An apple corer works well for this or (do as I do and use the tip end of an 808 Ateco piping tip). Fill each cupcake with cherry preserves making sure to try and include a whole cherry or two. Hint: a baby spoon works well for this! I’ve kept a couple over the years for this very job.

Decorate with the cherry buttercream and top with a fresh cherry. * Note: If you aren’t serving right away-wait to top with the cherry as the stems will turn brown while being chilled. You’ll notice in my pictures the stems are brown-it’s because I topped them and took pictures the next day.

Swiss Meringue Cherry Buttercream

4 egg whites

1 Cup sugar

3 sticks of unsalted butter, room temp

2 tsp. vanilla

1/2 Cup cherry preserves

optional: 1-2 drops of deep pink gel food coloring

 

In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add the vanilla,  then beat until smooth. Mix in the cherry preserves until incorporated. Note: If you like a deeper pink color you can stir in a drop or two of deep pink gel color.

Vanilla American Style Buttercream

3 sticks unsalted butter, room temp

1 pound confectioners sugar, sifted

2 tsp. vanilla or vanilla bean paste

Beat the butter and add in a little at a time until incorporated. Beat in the vanilla. For decorating- stripe the inside of a decorating bag with red and blue gel paste food coloring and use a open star tip for a swirled effect.