Brandied Cherry Cupcakes

By á-5018

Ingredients

• Brandied Cherry Syrup Ingredients:
• 2 15-ounce cans of cherries in heavy syrup
• 1/2 cup brandy
• Cupcake Ingredients:
• 2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1/3 cup honey
• 2 eggs
• 2/3 cup milk
• Brandied cherry syrup from above
• Brandied cherries from above
• 18 half pint mason jars
• Frosting:
• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 4 teaspoons vanilla bean paste
• 2 tablespoons milk
• 3/4 cup mini chocolate chips

Details

Servings 18

Preparation

Step 1

Cherry Prep:
Combine ingredients in a medium-sized saucepan.
Bring to a boil and then reduce heat to medium-low.
Simmer for fifteen minutes.

Use a sieve to strain out the cherries. Reserve both the syrup and cherries.

Cupcakes:
Directions:
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk flour, baking powder, and baking soda.
In another medium-sized bowl, beat butter, sugar, and honey until well combined.
Beat eggs and milk into the butter mixture.
Alternately fold the flour mixture and 2/3 cup of the cherry syrup into the wet ingredients.
Fold in all of the brandied cherries.

Scoop ¼ cup of batter into each mason jar.

Carefully place the jars in a roasting pan and pour enough hot water up the sides of the pan to 1/2”.
Bake for 25 minutes or until a toothpick comes out dry.

Remove from oven and pour 1 tablespoon of cherry syrup into each jar. The cupcake will absorb the syrup.

Frosting:
Directions:
Mix butter and powdered sugar until light and fluffy.
Mix in vanilla bean paste and milk until fully combined.
Fold in chocolate chips.
Pipe onto cooled cupcakes.

Seal the jars.Cupcakes should be eaten within two days of baking. We do not promote eating them after two days. Great for a party!