Cherry Malt Milkshake Cupcakes

Why settle for just a cherry on top when you can also enjoy the fruit baked right into the cake?

INGREDIENTS

• 429 grams all-purpose flour
• 265 grams caster (superfine) sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 175 milliliters of milk
• 200 milliliters cherry juice (from the canned cherries)
• 125 milliliters vegetable oil
• 125 grams unsalted butter, softened
• 2 tablespoons Greek yogurt (can substitute with sour cream)
• 1 teaspoon vanilla extract
• 2 large eggs
• 250 grams canned cherries
• Chocolate sauce
• Maraschino cherries
• 2 drops pink food gel
• 1 drop purple food gel
• 1/2 teaspoon cherry brandy essence

Frosting

• 1 batch fluffy vanilla buttercream frosting
• 2 drops purple food dye
• 2 drops pink food dye
• 1/2 teaspoon cherry brandy essence

INSTRUCTIONS

1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
3. Next, add cherry juice, milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add cherry brandy essence, pink and purple food dye and mix for another 20 seconds.
5. Fill each cupcake with 4 cherries, then scoop batter into cupcake liners filling 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

Read more please visit : www.tastemade.com

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