Maraschino Cherries

Directions

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1. Preheat oven to 350 degrees

2. Place all ingredients in mixing bowl and mix on medium speed until incorporated

3. Note: You really just dump it all in…semi-scratch cakes are super easy and not finicky at all.

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

5. 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.

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

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1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber colored liquid as you continue to stir. Be careful not to burn it.

2. Once sugar is completely melted, immediately stir in the butter until melted and combined. The mixture will bubble up so be careful and move slowly.

3. After the butter has melted, slowly pour in the heavy cream, stirring constantly. The mixture will bubble up again. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

4. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

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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. Using a cupcake corer, remove the center of each cupcake, creating a cavity for the filling.

4. Spoon or pipe the salted caramel into the center of each cupcake, filling the cavity just to the top. Avoid overfilling, as the caramel may ooze out while decorating.

5. 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.

6. Allow the chocolate ganache to cool until it reaches a thick, hot-fudge consistency. Spoon or drizzle a small amount over the center of the buttercream, allowing it to naturally cascade down the frosting.

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

8. Add a maraschino cherry to the top of each cupcake.

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

10. 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.