Cherry Surprise Cupcakes-Delicious Recall #2

If you have been following my blog, you know that I do like cherries and chocolate.  When I came across this recipe several years ago, I saved it but have never made it until now.  I guess that is one of the reasons why I came up with this series.

These particular cupcakes are really rich in flavor.  The cake part is made with cherry brandy, cocoa and chocolate chips.  Also, they are doused with chocolate liqueur.  These elements really do make for a tasty combo.  In fact, the cake part was so delicious on its own, I opted not to fill these with the cherry and whipped cream.  I just topped them with a butter cream frosting that has cherry juice and brandy in it. I have included the instructions for the filling below as in the original recipe.

This recipe hails from a blog called The Cheeky Kitchen hosted by Brooke.  This was a recipe that came from a baking challenge between her and a friend that owns a cupcake shop.   This recipe makes about 15 cupcakes.  Make sure you read this whole recipe before proceeding, especially the tips at the end.

Cherry Surprise Cupcakes
adapted from The Cheeky Kitchen

Ingredients/Cake
1 tsp cherry brandy
1 egg
2/3 cup milk
1/4 tsp vanilla extract
1/4 cup butter
1/2 cup sugar
1/2 cup light brown sugar
3/4 cup self rising flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup chocolate liqueur
1/2 semi sweet chocolate chips

Ingredients/Filling
2 cups pitted cherries
1/4 cup cherry brandy
1 cup heavy cream
1/4 cup sugar
1 tbs vanilla extract

Ingredients/Cherry Buttercream
3 tbs and 1 tsp reserved cherry juice
1/4 tsp cherry extract (optional)
1/2 cup butter
2 tbs vegetable shortening
5 cups powdered sugar
1/4 tsp vanilla extract
15-18 whole cherries with stems (optional)

If you are going to fill the cupcakes, the prep work will need to be done first.  Fill a bowl with the cherries and pour in the brandy.  Cover and place in fridge until all cupcakes have been baked.

To make the cake part of the cupcakes, preheat the oven to 350 degrees.  Grease the upper edge of the cupcake cavities and fill with paper liners.

Sift together the cocoa, flour, salt and baking powder and set aside.  In another bowl cream together both sugars and butter.  Beat in the egg, cherry brandy and vanilla extract.

Fold in 1/2 of the sifted ingredients into the batter.  Then add the milk, stirring until blended.  Fold in the last of the sifted ingredients until no dry streaks remain.  Mix in the chocolate chips.

Using an ice cream scoop, fill each lined cavity about 2/3 full.  You should have about 15 cupcakes.  Put pans in oven and bake for 15-18 minutes or until tester comes out clean.  Remove pans and poke holes in the top of the cupcakes.  Then brush chocolate liqueur over the top.  Let set in pans for an additional 10 minutes and then transfer to rack to cool.

While they are cooling, the filling can be made.  Take out the bowl of cherries with brandy. Reserve the juice in a separate bowl and chop the cherries into 1/4 inch pieces and place back in fridge.

In another bowl, whisk the cream until it becomes a little bit thicker than its original state.  Add the sugar and the extract, then beat until the cream reaches a soft peak stage.  Take the chopped cherries out of fridge and fold into whipped cream.  Cover and refrigerate.

Once the cupcakes are cool, take and core out a center piece about 1/2  to 3/4 inch wide and 1 1/2 inch deep.  Then fill the hole with the whipped cream mixture.

For the buttercream, beat butter and vegetable shortening together until smooth.  Then add one cup of powdered sugar, mixing at medium speed.  In one cup increments add the sugar and beat after each addition.  Lastly, add the cherry juice, cherry extract (optional) and vanilla extract and beat on high speed until frosting is light and fluffy.

Fill piping bag with tip and decorate to your preference.  You can place a whole cherry on top or place a chocolate dipped cherry on top, if you desire.

Tips and Notes:
1. If you do not do the filling, the reserved juice will not be available. Maraschino juice can be used in its place with the cherry extract for your buttercream frosting..
2. These cupcakes are very delicate because of the liqueur brushed on top.  Based on that it is important that you do not overfill and that the top edges of your muffin cavities are well greased.  Original instructions said fill cavities 3/4 full, which was too much due to the rise factor.
3. I found the buttercream to be too thick.  You can add more cherry or maraschino juice until you reach the right consistency.
4. Taste your frosting before adding the cherry extract, to make sure you want to add any more flavor.  The longer the cherries sit in the kirsch, the stronger the flavor of the juice.
                         **LAST YEAR: Italian Dippers**

Cherry Sachet Cookies

 Today sachets are known for just making things smell sweet. Basically like a bag of potpourri to place in your drawer. Now they are not only for that, but there are several different type of fillings as well.  The variety has most likely come about with potpourri being introduced into the market.

Early on, they were considered a love token.  Then with the medievil era, they were considered "plague bags" to ward off insect and disease.  In the 19th century, Prince Albert had some which were filled with hops and used them to help induce him to sleep.

These particular cookies are like a filled pouch,  much like a sachet. Also, the filling does have its own special aroma when cooking-however the alcohol fumes can be overwhelming!

The outside cookie is made with cream cheese and cooks up very crisp.  Inside is a chewy mixture of cherries and almonds.  The cherries are cooked in a blend of creme de cacao and creme de noyaux.  This is kind of like a fig newton with its own unique filling and a crisper cookie shell.

Before we get to the recipe I have a few bloggers to thank:

CJ at Food Stories: She was so nice to award me with not just one but three awards!  CJ started her blog in January and has really bounded onto the scene.  She has a great angle of creating something with the same ingredient as called for on that particular national food day.  Also, she created her own special award for bloggers.  A few of my food pics from her site are the deep dish chocolate chip cookies and cauliflower rice.

Ambreen at Simply Sweet and Savory:She passed the Versatile blogger award to me. Her blog does showcase her skill for both sides of the fence.  With stunning photos, you will be enticed by a number of her posts.  Not only can you find delicious recipes, but a lot of them you cannot find anywhere else.

Stop in and say hi, you will be glad you did.

Cherry Sachet Cookies  -makes about 2 dozen cookies
by flourtrader

Ingredients/Filling
3/4 cup creme de cacao
3/4 cup creme de noyaux or amaretto (almond liqueur)
2/3 cups of  chopped dried cherries
1/3 cup chopped almonds
1/4 cup sugar

Ingredients/Cookie
1/2 tsp vanilla extract
1/2 tsp almond extract
3 oz softened cream cheese
1/4 cup or 1/2 stick of butter
1 egg
1/4 cup sugar
1 1/2 cups flour
3/4 tsp baking powder
pinch of salt

To make the filling, pour liquid filing ingredients into saucepan and add sugar.  Place over medium high heat and stir until sugar has dissolved.  Then add the cherries.  Let simmer and come to a low boil, stirring occasionally.  Cook for 15-20 minutes.  You want that the mixture to become syrupy and most of the liquid to evaporate.  Remove from heat and stir in chopped almonds.  Let cool to room temperature.

The cookie batter can be made while the filling is cooling.  Beat together the cream cheese, butter  and flavor extracts until light and fluffy.  Add the sugar and the egg and mix until completely blended.  Set aside.

Sift together the flour, baking powder and salt.  Then fold into cream cheese batter until no dry streaks remain.  Refrigerate dough for 30 minutes.

Preheat oven to 350 degrees and butter the inside of one baking sheet.

Once the dough has chilled, roll it out on a floured surface  about 16 x 5 inches and 1/4 inch in height. Then cut in half, making 2 rectangles 8X5.  Then spoon filling down the length of the bottom half of each rectangle, leaving a 1/4 inch border on the right/left and bottom. Use a knife to smooth it out evenly.  Fold dough over and seal edges.  Then push bottom length and folded edge closer together so there are no air pockets and fold sealed edges under.

Place each on a baking sheet about 3-4 inches apart.  Then bake until the edges become crispy, about 25-30 minutes.  Remove and quickly slice into pieces and place on rack to finish cooling.

Tips and Notes:
1. When chopping, use your judgment on size of pieces.  The smaller the pieces are the more of a clean cut you will get.
2. You want to make sure that the filling is distributed evenly, so you do not have a big chunk of cookie without filling.
3. Feel free to use cherry juice or other liquids if you want this to be non-alcoholic.
                         **LAST YEAR:Passion Fruit Cupcakes**
 

Midnight Cella Loaf

This particular sweet bread or loaf is named after the confectionery manufacturer that created chocolate covered cherries.  The name of the company is Cella's Confectionery Inc.  The candy manufacturer started out in 1864 and then was eventually sold to the Tootsie Roll company.  I find it strange that I was unable to find a picture of their facility on the internet, located at 327 West Broadway in Manhattan. However I did find some pretty cool vintage pictures of the area.

Their candies are different than most chocolate covered cherries.  They are 100% liquid filled while the other brands have a cherry and some fondant inside.  

The loaf is very rich and moist.  In fact, it has to be chilled before slicing to firm up so it will not be sticky and fall apart in clumps.  Other than a decadent chocolate batter, there are hidden bursts of other flavors as well as variable textures inside. Each piece is studded with chunks of almonds, chocolate chips and dried cherries.  Not just any dried cherries, but ones that have been soaked in creme de noyaux. If you do not have that liqueur, you can always use amaretto instead.

Also, for all those that celebrate, I wish you a wonderful Easter weekend!

Midnight Cella Loaf
by flourtrader

Ingredients
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cups of flour
1 cup sugar
1/4 cup packed dutch cocoa
2 eggs
1 cup buttermilk
1/2 cup or one stick of butter
8 oz semi sweet chocolate chips
1/2 cup chopped almonds
1/2 cup dried cherries, soaked for 6 hours or overnight in 3/4 cup almond liqueur and then drained

Preheat oven to 350 degrees. Prepare a 9X5X3 inch loaf pan by generously greasing the inside and lining the bottom with parchment.  Then grease the face up side of the parchment.

In a medium size bowl. sift together the flour, salt, baking powder and baking soda.  Set aside.
Then cream together the butter and sugar until light and fluffy.  This should take about 2 minutes.

Beat the cocoa into the butter batter until completely blended.  Beat in one egg for 30 seconds and then add the second egg, beating again.  Add 1/3 of the sifted ingredients and blend with a wooden spoon.  Pour in 1/2 of the buttermilk and stir until liquid is absorbed.  Continue adding and blending the sifted ingredients and buttermilk, ending with the sifted ingredients.

Then fold in the nuts, cherries and chocolate chips.  Spoon batter into loaf pan and smooth the top.
Place in oven and bake until tester comes out clean.  Loaf should be done in 55-60 minutes.

Remove and let cool in pan for 30 minutes.  Then invert onto plate and remove parchment paper.  Invert again so loaf is sitting as it did in the pan.   Cover cake with plastic wrap and place in fridge to cool for at least 2 hours.  Then it is ready to slice and serve.  Store loaf covered in fridge.
                          **LAST YEAR:: Banana Foster Cupcakes**

Ruby Puddle Cookies

These cookies are pretty much like lace or Florentine cookies.  I have seen a lot all around the net but I wanted mine to have their own unique flavor.  After some careful thinking, I decided to incorporate chocolate nibs and maraschino cherries together.  The nibs would hold most of their shape with the heat, unlike chocolate chips.  Also, when it comes to fruit and chocolate-cherries are my first pick.

After making these I then thought of shaping them into a cylinder and not using the cherries in the cookies.  Then the door opens up to tons of variations with different fillings-with cherry being one of them!  This recipe makes about 25 cookies.

Ruby Puddle Cookies
by flourtrader

Ingredients
1 cup of cocoa nibs
1/2 cup of maraschino cherries chopped
2 tbs plus 1 tsp maraschino cherry juice
1/2 cup of butter
1/2 cup light brown sugar
1/2 cup light corn syrup
3/4 cup flour

Preheat the oven to 350 degrees.  Grease and flour 2 baking sheets.

Fill a medium size saucepan with brown sugar, maraschino juice, butter and corn syrup.  Place over medium high heat and stir constantly.  Let the mixture come to a boil and then boil for about 5 minutes, still stirring all during the cooking process.  Be careful that the mixture does not boil over.

Remove from heat.  Using a wooden spoon, stir in cocoa nibs, flour and cherry pieces until evenly distributed.  Then scoop out in heaping teaspoons and place on baking sheets about 3 inches apart.  Then place about a 2 foot piece of wax paper on a flat surface.  That will be the final cooling place for your cookies.

Place pan in oven and bake until golden brown, about 7 minutes.  Remove pan and let cookies rest on sheets for about 2-3 minutes.  Test one cookie to see if it tears when you try to remove.  If so they need to cool a minute longer.  Place cookies on wax paper to finish cooling.

Also, a note to thank you all for voting me in top 9 today!   After the hassle of getting my business done yesterday and today it was a very welcome sight to see.