Cupcake recipes are usually regular cake recipes poured into little cups. Which means the frosting is usually regular cake frosting, too. But if you’re going to be decorating with a cherry on top, you’ll have a special ingredient handy that makes it easy to do this cherry flavored buttercream frosting.
Ingredients
½ cup (1 stick) butter at room temperature
1 pinch kosher salt
2½ cups powdered sugar
½ teaspoon vanilla
1 teaspoon fresh squeezed lemon juice
1 tablespoon maraschino cherry juice
(Photos below are showing a double recipe)
Directions
Let the butter come to room temperature, then beat it with the salt until thoroughly softened.
Add the powdered sugar and beat until combined.
Add the vanilla, lemon and cherry juice and beat for 2-3 minutes on high.
If you have a pastry bag, you know what to do next. Otherwise, cut a small hole in the corner of a zip-top bag and put a star tip in the opening. Fill the bag with the frosting and use it to pipe the frosting onto the cupcakes.
And that’s it.
That’s a gluten-free Shirley Temple cupcake. Click the link for that recipe.
Ingredients
- ½ cup (1 stick) butter at room temperature
- 1 pinch kosher salt
- 2½ cups powdered sugar
- ½ teaspoon vanilla
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon maraschino cherry juice
Instructions
Let the butter come to room temperature, then beat it with the salt until thoroughly softened.
Add the powdered sugar and beat until combined.
Add the vanilla, lemon and cherry juice and beat for 2-3 minutes on high.
Cut a small hole in the corner of a zip-top bag in put a star tip in the opening. Fill the bag with the frosting and use it to pipe the frosting onto the cupcakes.
