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Mardi Gras King Cupcake Recipe

dessertsSheri SpalloneComment
Mardi Gras King Cake Cupcakes Recipe

Mardi Gras King Cake Cupcakes Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: Easy

Happy belated Fat Tuesday everyone! Despite my best attempts to get this posted yesterday, life happens! Oh, well, by changing up the sprinkles and decorations, you can enjoy this apple-cinnamon swirled “Mardi Gras King Cake” Cupcake Recipe, year-round. After all, It is never too late to enjoy cake:)

Did you know? Even though Mardi Gras ended yesterday, traditionally, the King Cake for Mardi Gras is a ring-shaped, yeasted confection, with cinnamon and sugar swirled throughout the batter, white icing on top, and sprinkles of gold (power), purple (justice), and green (faith) colored sugar as a garnish (mardigrasneworleans.com). And, “each king cake has a tiny plastic baby inside. In the past, you might have found an item such as a coin, bean, pecan or pea in a king cake. The lucky person who receives the slice of cake with the baby has the next king cake party (or brings the next cake for the office)”.https://www.mardigrasneworleans.com/history/king-cakes.

Pretty cool, huh?

I tend to “bend the rules” in cooking, and my “take” on this New Orleans classic, is an apple-cinnamon filled cupcake dolloped with a creamy buttercream frosting, and adorned with the traditional colors of Mardi Gras. The apple butter-cinnamon filling (Cherchies® Apple Butter Spread) replaces the baby. (Considering I have two teenagers in braces…I decided to forgo the baby figurine for apparent reasons;). However, if you are bringing these tasty treats to a Mardi Gras party, by all means, add a plastic baby to one of the cupcakes! Or, for Easter, add a jelly bean and create a new tradition.

There you have it.  I may have been late to the party for Mardi Gras, but by simply changing up the sprinkles and decorations, you can enjoy these apple cinnamon filled, sugary confections year-round for any occasion.

Comment below and let us know how you liked this recipe:)  How will you use this recipe?

Thank you for visiting our blog and we hope to see you again!  

Ingredients- "Perfect Vanilla Cupcakes"- Recipe adapted from Glorious Treats

Yields- 15-16 cupcakes

  • 1 1/4 cups cake flour*

  • 3/4 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 eggs

  • 1 cup sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 1/2 cup oil (vegetable or canola oil)

  • 1/3 cup milk (whole or low fat, but avoid fat free)

  • 1/3 cup sour cream (full fat or light, but avoid fat free)

  • 1/2 jar Cherchies® Apple Butter Spread

  • Ground cinnamon

  • Yellow, green, and purple sprinkles (optional for decoration)

*Note- if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.

*Another Note- You could substitute any yellow boxed cake mix for the cupcakes, using the ingredients mentioned in the box and follow the directions for cupcakes. If you go this route, then use the ingredients listed on the box and skip down to the “Preparation for cupcakes” directions below and add the Apple Butter and cinnamon, as indicated below.

Ingredients for Icing

  • 1/2 cup butter flavored shortening

  • 1/2 cup butter, room temperature

  • 1/4 teaspoon (tsp.) almond extract

  • 1/2 teaspoon (tsp.) vanilla

  • 4 Tablespoons half & half (milk is fine too)

  • 1 lb. powdered sugar

Preparation

Preheat oven to 325*F.

Prepare the icing.  Cream together shortening, butter, extracts and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation for cupcakes- In a medium bowl, add cake flour*, baking powder, baking soda and salt.  Sift the ingredients together and set aside. In another bowl, mix the eggs, sugar, vanilla and oil with an electric mixer and mix for about a minute.

Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour and the sour cream.  Beat until just combined.  Scrape down the side of the bowl and make sure no lumps are left at the bottom of the bowl.  Do not over mix.

The batter will be slightly thick.  Line muffin tins with cupcake liners. So here is the fun part. The goal is to layer the batter. Fill liners about 1/3 full with cake batter. Dollop a Tablespoon of Cherchies® Apple Butter Spread on top of the batter. Sprinkle enough cinnamon to cover the batter (teaspoon). Carefully add another 1/3 of batter over top of Apple Butter and Cinnamon, not exceeding filling the muffin tin to 2/3 full.

After you have carefully layered the batter, take a butter or table knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls.

Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.  Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester comes out clean, the cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool completely on a wire rack for about ten minutes. Ice cupcakes with the buttercream icing, using a 195 tip, or your favorite tip.  Decorate with your favorite sprinkles and voila, moist fluffy cupcakes with a sweet apple-cinnamon filling inside, perfect for any occasion.

Note: The cupcakes and frosting can be made ahead 1 day in advance.  Make sure to cover tightly and store them in the refrigerator.  Unfrosted cupcakes can be frozen up to 2-3 months, but thaw overnight in the refrigerator when ready to use- Cooking tip from Sally's Baking addiction.

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Cherry Pie Cookie Bites Recipe

desserts, snacksSheri SpalloneComment
Cherry Pie Cookie Cups Recipe

Cherry Pie Cookie Cups Recipe

Cook Time:  9 Minutes
Prep Time:  10 minutes (plus 2-3 hours for chilling dough)
Difficulty:  Easy

Hello friends!  Happy Valentine’s Day, Happy February, and Happy Cherry Month!  “While most people enjoy cherries in the middle of summer (hello…there is snow on the ground here), Cherry month (February) serves to remind you that cherries can be enjoyed at any time of year, in any form.”  And, “indulging in massive consumption of cherries is the only way to celebrate (daysoftheyear.com).  So, are you ready to talk cherries and Cherry Pie Cookie Bites?

These easy to make Cherry Pie Cookie Bites are mini in size, but mighty in flavor!  Bursting with fresh juicy cherries, bathed in Cherchies® Cherry Butter Spread, and nestled in a homemade buttery cookie crust, these sweet-tart morsels will tantalize your taste buds and make your head swoon.  

Enjoy these little gems for any occasion, any time of the year (even if it is snowing), but make sure to grab some for yourself because these cookie bites will disappear right before your eyes.

Let us know below how they turned out:)

Here is how they are made.

Thank you for visiting:)

Ingredients
Cookie ingredients
1 1/2 c. sifted confectioner's sugar
1 c. butter softened to room temperature
1 egg
1 teaspoon (tsp) vanilla
1/2 teaspoon (tsp) almond extract
2 1/2 c. sifted flour
1 teaspoon (tsp) cream of tartar
1 teaspoon (tsp) baking soda

Filling Ingredients
1 lb. bag sweet cherries pits removed, slice half of them in half
1/2 jar Cherchies® Cherry Butter Spread
1/2 teaspoon (tsp) corn starch

Icing Ingredients (optional)
1/2 cup powdered sugar
1 teaspoon (tsp) lemon juice

Preparations  
(If you are short on time, feel free to use refrigerated sugar cookie dough). 

In a mixing bowl, cream the sifted powdered sugar and butter.  To sift the powdered sugar (or any dry ingredient), as the recipe indicates, all you need is a fine mesh strainer. Simply plop the strainer over a bowl, pour the ingredients into a strainer and gently shake the ingredients. It looks like a fine powder when finished.

Add egg and flavorings and mix thoroughly. 

Stir in dry the rest of dry ingredients until incorporated.  Refrigerate for 2-3 hours if going to make into cut out cookies, otherwise chill for 30 minutes.

While the dough is chilling in the refrigerator, make the cherry filling.  Wash and remove pits from cherries.  (Yes, it’s the “pits” to remove them…(Ha!), but use this use this tool or something similar to make life a lot easier). Slice half of the cherries in half (you will use the remaining whole cherries as a garnish at the end).

Why buy canned cherry pie filling when you can make your own from scratch in minutes? It really is not hard and the flavor is so much better than canned pie filling.

In a small bowl, mix the cornstarch and Cherchies® Cherry Butter together.  Add the cherry butter mixture and the cherries to a small saucepan and heat on low for about 5 minutes, or until cherry butter has dissolved and the mixture is smooth and thick, (similar to the consistency of canned pie filling -5 minutes).  Remove from heat and allow to cool.  Set aside.

For cookie balls- Once the dough has chilled, preheat the oven to 375 degrees.  Spray muffin tins with cooking spray.  Shape the dough into 1 inch balls and place into mini muffin tins.

Using a small round measuring spoon, a small melon ball scooper, a mini wooden tart tamper, or your finger, press the dough into the mini muffin tins, creating a cookie cup to hold the filling.  Be careful not to go all the way through to the bottom.  

Bake the cookie cups for about 10 minutes, or until lightly golden brown.  Remove the muffin tins briefly (as they will expand while they bake) to tamp down the dough back into shape.  Return the cookie cups to the oven to finish cooking for a couple of minutes, until cookie cups are a golden brown.

Remove the muffin tins from the oven and allow to cool in pan for 10-15 minutes, then gently run a knife along the sides to pop them out. (If you used enough cooking spray, then the cookie cups should come out rather easily). Once cookie cups have briefly cooled, remove them from the pan and carefully fill them with the cherry filling, making sure to add a whole cherry on top for the garnish. For the "icing on top", mix together the powdered sugar and lemon juice in a small bowl.  If the icing is too thick, add a couple of drops of water, until the consistency is thick but smooth and runny.  Drizzle the icing over the cherry pie cookie bites with the tines of a fork.





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Mustard Spice Cake Recipe

dessertsSheri SpalloneComment
Mustard Spice Cake Recipe

Mustard Spice Cake Recipe

Have you ever made a recipe out of pure curiosity?  Well, I have had this spice cake recipe (adapted from The National Mustard Museum) on the back burner of my mind for some time. To be honest, the combination of ingredients sounded extremely unappealing, but it was all the more reason I HAD to try it!  You will never guess it, but the mystery ingredient is... MUSTARD!  You betcha!

My family is used to me tricking them into trying new foods; but this time, I tested my tricks with the unsuspecting ladies in the office.  So how could I pull off this intriguing spice cake tinged with mustard, and not have them run for the hills?  LIE!  Cleverly put, I just left out the mustard and called it my "spice cake" with cream cheese icing.  Like I do with my family, I indicated I would love for them to try it, but they didn't have to eat it.  I did tell both parties (after they gobbled up the cake) that the mystery ingredient was our Champagne Mustard!  They were shocked, and in both cases, no one went running for the hills. The cake was a huge success! 

I would describe this unique dessert as ginger snaps meets spice cake. Ingredients include ginger, molasses, honey, cinnamon, apple butter, etc., and Champagne Mustard!  You must make this recipe, if not for the aromas alone, for the pure curiosity that of all of these ingredients combined create an amazingly delicious "spice cake."  It's a perfect dessert for Fall, or simply as a delicious conversation starter!

We would love for your feedback on this recipe!  Comment below or share your version on Facebook, Pinterest, or Instagram.

Thank you for visiting our blog!  Please visit us again!

Ingredients- (Recipe adapted from The National Mustard Museum).

  • 2 1/4 cups cake flour* (if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tbsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground mustard
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 3 jumbo eggs, beaten
  • 1/3 cup Cherchies® Champagne Mustard
  • 2/3 cup molasses
  • 2 tbsp. honey
  • 1/4 cup Cherchies® Apple Butter Spread
  • 3/4 cup buttermilk

CREAM CHEESE ICING

  • 6 Tablespoons (Tbsp.) butter, softened
  • 1 1/2 cups powdered (aka confectioner's sugar)
  • 1/4 cup cream cheese, room temperature
  • 1/2 teaspoon (tsp) vanilla extract
  • 1/ teaspoon (tsp) salt

Preparation
Preheat the oven to 350 degrees. Grease a 9×9 or 11×7 glass baking dish or a bundt cake pan and set aside.  Sift together cake flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, ground mustard and set aside.

Cream together the shortening and sugar.  Add eggs one at a time.  Then add the Cherchies® Champagne Mustard, molasses, Cherchies® Apple Butter Spread, and honey and beat until smooth.

Add the dry ingredients alternately with the buttermilk, about a third at a time, blending just until just combined. 

Pour into the greased baking dish or bundt cake pan and bake about forty-five minutes, or until the sides begin to brown and a knife inserted into the middle comes out clean.  You could also use a toothpick.  Let the cake cool for about 15 minutes in the pan and place a plate over the opening and carefully flip the cake to remove.  Cover the cake and store, well wrapped, in the refrigerator.

The cake improves with age, so make it a day ahead of when you plan to serve it.

Make the cream cheese icing when ready to serve.  Sprinkle cinnamon on the cake for a pretty presentation.

Enjoy your Mustard Spice Cake!  Let us know what you think.  Thank you for visiting.

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PB&J Cupcakes Recipe

desserts, partiesSheri SpalloneComment
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Hello beautiful!  

Do you have a favorite food that rekindles childhood memories?  Is it the peanut butter and jelly sandwich (aka PB&J)?  Perhaps the mention of such a concoction makes you want to run for the hills.  But for me, I still believe the peanut butter and jelly sandwich is one of the best pairings on Earth!  Not only did I have them in my school lunchbox growing up, but it was also the first meal my parents taught me how to make, and the first meal we taught our children how to prepare.  In my opinion, it is the best comfort food out there, and is perfect anytime, anywhere.  So for all my PB&J lovers out there, I present to you a sweet rendition of this beloved classic...PB&J cupcakes! 

The PB&J is our family's go-to sandwich. Our children will often make it when they get home from school because it is quick, easy, and satisfying.  But PB&J cupcakes? Would that push my kiddos over their culinary boundaries?  I had never thought of making them until recently, but I had to give it a try and surprise my children with this delicious treat.  Instead of preparing these cupcakes identical to their nostalgic counterpart (with grape or strawberry jam), I opted for our Cherry Butter Spread and Blackberry Preserves (any of our butter spreads and preserves would be just as delicious).  I used white cupcakes that I adapted from Glorious Treats and added peanut butter to my sister's buttercream icing recipe.  

Friends, let me tell you something...you will be transported back to your childhood with these heavenly cupcakes! They turned out perfectly, as they were fluffy, fruity, and peanutty, just like a PB&J sandwich! My son liked them so much, he insisted on using this recipe for his upcoming Cupcake Wars school fundraiser.  You need to add this tasty recipe to your arsenal today!

Comment below, as we would love to know how they turn out on your end, and which butter spread or preserve you decided to use!   Or, use #cherchies_gourmet on Instagram or Twitter, or upload a photo of your concoction to our Facebook page. Or email it to me!   Have fun and thank you for visiting!

Ingredients- "Perfect Vanilla Cupcakes"- Recipe adapted from Glorious Treats

Yields- 15-16 cupcakes

  • 1 1/4 cups cake flour*
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 egg whites
  • 1 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup oil (vegetable or canola oil)
  • 1/3 cup milk (whole or low fat, but avoid fat free)
  • 1/3 cup sour cream (full fat or light, but avoid fat free)
  • Cherchies® Cherry Butter Spread
  • Cherchies® Blackberry Preserves
  • 15-16 cherries (optional for garnish)

*Note- if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.

Ingredients for Icing

  • 1/2 cup butter flavored shortening
  • 1/2 cup butter, room temperature
  • 1/4 teaspoon (tsp.) almond extract
  • 1/2 teaspoon (tsp.) vanilla
  • 4 Tablespoons half & half (milk is fine too)
  • 1 lb. powdered sugar
  • 1/4 cup creamy peanut butter

Preparation

Preheat oven to 325*F.

Prepare the icing.  Cream together shortening, butter, peanut butter, extracts and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation for cupcakes- In a medium bowl, add cake flour, baking powder, baking soda and salt.   Sift the ingredients together and set aside.

In another bowl, mix the egg whites, sugar, vanilla and oil with an electric mixer and mix for about a minute.

Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour and the sour cream.  Beat until just combined.  Scrape down the side of the bowl and make sure no lumps left at the bottom of the bowl.  Do not over mix.

The batter will be slightly thick.   Line muffin tins with cupcake liners. Fill liners about 2/3 full, so as not to spill over the sides.   Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.   Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester come out clean, cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool on a wire rack for about five minutes.  With a paring knife, cut a small "cone" in the middle of the cupcake, cutting off the end of the cone, and discarding the end.  Do this with each cupcake.  Fill each cupcake with about one spoonful (about 1 Tablespoon) of Cherchies® Cherry Butter Spread or Cherchies® Blackberry Preserves.   I added Cherry Butter to half of the batch and Blackberry Preserves to the other half.  If I had our other preserves on hand, I would have made more variations.  I guess I will have to make more cupcakes:).

Replace cupcake "lid" over preserves.   Ice cupcakes with the buttercream icing, using a 1M tip, or your favorite tip.  Garnish with a cherry.

Note: The cupcakes and frosting can be made ahead 1 day in advance.  Make sure to cover tightly and store them in the refrigerator.  Unfrosted cupcakes can be frozen up to 2-3 months, but thaw overnight in the refrigerator when ready to use.- Cooking tip from Sally's Baking addiction.

Serve and enjoy!

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