Maraschino Cherries

Directions

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1. Preheat oven to 350 degrees

2. In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda. Set aside.

3. In a separate bowl, mash the ripe bananas until mostly smooth with just a few small lumps remaining.

4. Add the softened butter to the mashed bananas and stir until combined.

5. Mix in the slightly beaten eggs until fully incorporated.

6. Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix.

7. If using nuts (such as chopped walnuts or pecans), fold them in at this stage. Note: When selling or gifting Blind Box Cupcakes, I choose not to use nuts so more customers can enjoy them and to help reduce allergy concerns.

8. Line each cavity of your cupcake pan. I use these liners.

9. Fill each cupcake cavity 2/3 full with batter. I add two scoops using this cookie scoop but you can also use a spoon or any method you’re most comfortable with.

10. Bake at 350 for 18-20 minutes or until a toothpick inserted into the center comes out clean.

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1. Heat the heavy cream until just steaming (not boiling). If using the microwave, heat in short intervals, stirring between each, until hot and steaming.

2. Pour over chocolate and let sit for 2–3 minutes.

3. Stir slowly until fully smooth.

4. Add butter and corn syrup, stir until glossy and silky.

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1. In a large mixing bowl, beat the softened butter on medium-high speed for 5 minutes until pale and creamy.

2. Add vanilla extract and then add the powdered sugar gradually, mixing on low speed at first to prevent a sugar cloud.

3. Once incorporated, increase speed to medium and beat until smooth.

4. Beat on medium-high speed for an additional 5 minutes until light and airy.

5. Beat on lowest setting for another five minutes to remove air bubbles and smooth out buttercream.

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1. Allow the cupcakes to cool completely before decorating.

2. Drain the maraschino cherries well.

3. Pipe a swirl of buttercream over each cupcake. Note: If using my recommended boxes, be careful not to pipe to high or they will not fit in the box.

4. Spoon or drizzle a small amount of the cooled chocolate ganache over the center of the buttercream, allowing it to naturally cascade down the frosting.

5. Sprinkle the top of the ganache with rainbow sprinkles.

6. Add a maraschino cherry and banana chip to the top of each cupcake.

7. Refrigerate the cupcakes, or flash freeze for 10 minutes, to allow both the buttercream and ganache to set before packaging.

8. Note: To help keep cupcakes secure during transport, pipe a small dot of buttercream onto the bottom of each cupcake before placing it in the box.