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Cherry Cupcakes

Quick and easy

1 Reviews

About the bake

These adorable cupcakes with sweet Cherry flavoured buttercream are perfect for a kids party, valentines treat or just a delicious moment with your feet up drinking a cup of tea. 

35Total Time
15Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180ºC (160ºC Fan / Gas Mark 4) and line a 12 hole muffin/cupcake tin with your chosen cupcake cases.

  2. Step 2:

    Place all the cupcake ingredients into a large mixing bowl or food mixer and beat together until light, fluffy and pale in colour. Using a spoon, spoon the mixture into the cupcake cases, filling each one 2/3 full. 

  3. Step 3:

    Bake the cupcakes in the oven for 20-25 minutes until golden, springy to touch and baked throughout.

  4. Step 4:

    Once the cupcakes are baked, leave to cool on a wire cooling rack whilst you make up the buttercream.

  5. Step 5:

    To make the buttercream, beat the butter in a mixer until light and fluffy then gradually add in the icing sugar and cherry flavouring. Add the milk gradually, if needed, to loosen up the buttercream. It is best to beat the buttercream for as long as you can as the longer that you beat it for the lighter and fluffier it will be.

  6. Step 6:

    Divide the mixture in two, seperating into two separate bowls. Using a few drops of pink food colouring gel into one of the bowls of buttercream, beat the buttercream until it reaches the desired pink colour. 

  7. Step 7:

    Open up a piping bag fitted with a star nozzle and spread the pink buttercream down one side of the inside of the bag and the white buttercream down the other side. Alternatively, you could use a duo colour piping bag to create the same effect. 

  8. Step 8:

    Pipe the buttercream on to the cupcakes in a circular motion and this should create the double colour effect. Finish with the lovebird or rose cake decorations. 

Ingredients

  • For the Cupcakes

    • 175g Unsalted butter (softened)
    • 175g Self raising flour
    • 175g Billington's Unrefined Golden Caster Sugar
    • 1/2 tsp Baking powder
    • 1/2 tsp Nielsen-Massey Vanilla Extract
    • 3 Large free range egg(s)
  • For the Buttercream

    • 175g Unsalted butter (softened)
    • 1 tsp Cherry extract
    • 3 tbsp Milk
    • 350g Silver spoon icing sugar
    • 2 drops Pink food colouring gel
    • 12 Love bird / roses decorations

Utensils

  • 12 cupcake cases
  • 12 hole cupcake tin
  • Piping bag
  • Star nozzle
  • Large mixing bowl
  • Wire cooling rack

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