Cherries Jubilee Cupcakes

Nothing says summer to me like a good bowl of fresh cherries from the tree.  So I decided to try making a Cherries Jubilee Cupcake.  I used a Vanilla Almond Cupcake recipe from The Curvy Carrot. It was very moist and delicious, and ended up making 48 cupcakes so I froze half of them and used the batter for my Red and Blue Cupcakes from my 4th Of July party found HERE.  

Vanilla Almond Cupcakes

Servings: 48 cupcakes

For the cupcakes:

5 and 1/2 cups all-purpose flour

5 teaspoons baking powder

1 and 1/2 teaspoons salt

3 and 1/2 cups granulated sugar

3 sticks unsalted butter, room temperature

2 teaspoons almond extract

2 whole vanilla beans, split length-wise and seeds reserved

8 large eggs

4 egg yolks

3 cups whole milk

For the Vanilla Almond Buttercream:

3 cups (6 sticks) unsalted butter, room temperature

8 cups confectioners’ sugar, sifted

1 vanilla bean, split length-wise and seeds reserved

2 teaspoons almond extract

For the Cherries Jubilee Filling I added:

I Can of Cherry Pie filling (large can)

1 orange (Juice of it, and orange zest)

1 tsp. Orange Zest

1/4 tsp Rum Extract, Brandy would be best but not sure if it exists, or you can skip this step.

(The real Cherries Jubilee recipe is made with orange zest, cherries, sugar, and Brandy.  You can make it to fill the cupcakes, but I find it rather runny.  So I did the cheater way!)

Instructions:

1. For the cupcakes: Pre-heat the oven to 350 degrees.

2. Line cupcake pans with liners; set aside.

3.  In a large bowl, combine the flour, baking powder, and salt, mixing well.

4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about two minutes.

5. Slowly add in the granulated sugar, almond extract, and vanilla bean seeds and mix until well-combined, about 2 more minutes.

6. Add the egg yolks, and mix well.

7.  Add the eggs, one at a time, beating well after each addition.

8.  Add the flour and milk mixtures alternatively (start and end with the flour mixture) to the mixing bowl at low speed, mixing until the flour is just combined.

9. Evenly distribute the batter among the prepared baking pans.

10.  Bake for 20 minutes total, rotating the pans halfway during the baking time.

11.  When a cake tester inserted into the center of a cupcake comes out clean, remove the cupcakes from the oven and let cool for about 15 minutes.

 For the buttercream frosting:

 1. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium-high speed until light and fluffy.

2. Reduce your mixer speed to low, and gradually add the confectioners’ sugar slowly, making sure to frequently increase the speed of the mixer for about 10 seconds increments to aerate the frosting.

3. Add the vanilla bean seeds and almond extract, mixing well, until frosting is smooth and creamy.

For the Filling:

In a large bowl.  Combine Cherry pie filling, orange juice, orange zest, and rum extract.  Mix together and set aside until cupcakes have cooled.

When the cupcakes are cool, create a hole in the middle of the cupcake by using your finger or cut part of the cupcake out.  Make sure the whole is big enough around for the size of a cherry.  Spoon in about 1 T. of Cherry filling.

Pipe or frost with icing when finished.  To garnish I used candied Lady Bugs because of my theme, but I think it would be cute with a fresh cherry on top as well! 

To View the Lady Bug Picnic Party click HERE!

**Picked up by Tip Junkie.