Cherry Bomb Cupcakes

Okay.  These cupcakes are aptly named because they will BLOW YOUR MIND!  They delicious, they’re fun, they’re basically awesomeness cupcakeified.

From the onset, they look like an average cupcake.  But those sprinkles on top?

POP ROCKS!

And what that buried underneath that dollop of deeelishis swiss meringue buttercream?

CHERRY PIE FILLING!

Yeah, so you bite into it and get the cherry filling surprise, but then it leaves this tingly feeling in your mouth on top of that.  It’s awesome.

Here’s how you make 24 of them.

First, you will need to consult this note.  It’s important.

For the cupcakes, you’ll need:

  • 3 1/4 cups sifted cake flour
  • 1 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp pure vanilla extract
  • 1 cup plus 2 tbsp milk
  • 1/2 cup plus 6 tbsp unsalted butter, ROOM TEMPERATURE
  • 1 3/4 cups sugar
  • 5 large egg whites

For the Swiss Meringue Butter cream, you’ll need:

  • 5 large egg whites
  • 1 cup plus 2 tbsp sugar
  • pinch of salt
  • 1 pound of unsalted butter
  • 1 1/2 tsp pure vanilla extract

For the filling and topping:

  • About 2 cups of cherry pie filling
  • 2 packets of Pop Rocks

Here’s how you put it all together:

Cupcake Directions:

  1. Preheat oven to 350 degrees. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour, baking powder, and salt. Combine milk and vanilla in a glass measuring cup.
  2. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.
  3. Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.
  4. In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.
  5. Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, 18 to 20 minutes. Remove from oven; let cool completely before icing or storing.

Swiss Meringue Buttercream Directions:

  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Filling and Topping Directions:

  1. Cut little cones, about 1.5″ deep, into the centre of each cupcake.  Eat the cones while you’re working (you don’t want to run out of energy.)
  2. Fill the cones with the cherry pie filling and spread smooth.
  3. Pipe the buttercream onto the cupcakes covering the filling.  Use your favourite tip.  We’ve all got one.
  4. Sprinkle the Pop Rocks on top.  If they start popping in your fingers, put them in the fridge to chill.  Also, wash your sweaty little hands!  Shame on you.

Eating Directions:

  1. I have never said this before, but eat them with a fork.  It makes a difference with these ones.  Also, hide half of them so that you can secretly eat them whenever you want…because you will want.

Disclosure:  I totally copy and pasted the cupcake and buttercream directions from Martha’s website.  In case you were wondering why those directions were the only things devoid of my terrible jokes.  I know, it’s cheating, but guess what.  I have three kids who are still under school age.  I’m busy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s