Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup maraschino cherries, chopped. 1/2 cup chocolate chips.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Fold in the chopped maraschino cherries and chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For the Swiss Meringue Frosting: Ingredients: - 4 large egg whites - 1 cup granulated sugar - 1 cup unsalted butter, softened - 1 tsp vanilla extract Instructions: In a heatproof bowl, combine egg whites and sugar. Place the bowl over a pot of simmering water double boiler and whisk constantly until the sugar has dissolved and the mixture reaches 160F 71C. Remove from heat and transfer the mixture to a stand mixer. Whip on high speed until stiff peaks form and the bowl is cool to the touch. Reduce the mixer speed to medium and add the softened butter, a few tablespoons at a time, mixing well after each addition. Once all the butter is incorporated, add the vanilla extract and beat until the frosting is smooth and creamy. Pipe the Swiss Meringue Frosting onto the cooled cupcakes and garnish with additional cherries and chocolate chips if desired. Enjoy your Cherry Chocolate Chip Cupcakes with Swiss Meringue Frosting!
