Cherry Vanilla Soda Cupcakes, and a little more Valentine's...
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • 2 cups skim milk
  • 3 tablespoons unsweetened cocoa powder
  • 2 packets Splenda or another non-calorie sweetener (or sugar to taste)
  • 1 teaspoon vanilla
  • tiny pinch of cayenne pepper (optional)
  • 4 maraschino cherries, with stems
  • 1/2 ounce dark or bittersweet chocolate, melted
  • pinch of sea salt
  • 1 tablespoon chopped almonds
  • 2 1/4 cups all-purpose flour, plus 2 tablespoons 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
  • 2 eggs, room temperature
  • 1/4 cup maraschino cherry juice
  • 3/4 cup Club Soda or Diet Cherry 7-up
  • 3/4 cup skim milk, room temperature
  • 1 jar (16 ounces) maraschino cherries, drained and patted dry (reserve the juice for above)
  • 1 package (8 ounces) low-fat cream cheese, softened to room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 cups powdered sugar
  • cherry extract (I didn't have any, but I think a little would be good added to the frosting)
  • 1-3 tablespoons skim milk
  • a few drops of red food coloring
  • chocolate sprinkles
  • red and white striped wax-coated paper straws, snipped into thirds

Instructions

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