roasted cherry vanilla cupcakes

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I’m a saver.

     sav-er [say-ver]
     noun

     a. One who saves things she believes to be especially nice or well-executed to be enjoyed at a later          date.

     b. A sometimes irrational being.

     c. Exhibits endearingly odd behavior.

Watch out, Merriam Webster. There’s a new dictionary-writer in town.

(Just kidding. There is no dictionary-writing/ editing in my foreseeable future and I am totally, 100% okay with that.)

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Evidence that I’m said kind of endearingly irrational being:

I save my cute outfits for Friday… no wait, Tuesday… no wai-

It’s now two months that I’ve been saving the same cute outfit and this snowy weather no longer permits me to leave the house in that adorable sundress. Oops.

I save my favorite part of the meal to eat last (dessert excluded).

What’s that? Eggplant parm for dinner with a side of broccoli rabe and garlic bread? I’m gonna eat the broccoli rabe first, followed by the garlic bread, and finally the eggplant parm.

… Only to end up with cold eggplant and solidified cheese.

So yes, I unashamedly admit that I am, indeed, a saver.

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Why is this relevant, you ask?

To date, theses photos are some of the best, if not the best, that I’ve styled and taken. Thus, I saved these photos and this post for, well, quite a while… Only to realize that cherries are out of season now and it makes minimal sense for me to share a recipe that features roasted cherries. I mean, hello, it’s fall. I should be baking with pumpkin and cinnamon and apples and other such harvest-associated flavors and ingredients.

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Nevertheless, I’m not going to keep from sharing this delicious recipe simply because I saved it for a bit too long. Realistically, the vanilla cake base is incredibly versatile and would pair perfectly with most any mix-in (ex. roasted strawberries, blueberries, orange zest, toasted almonds… the options really are limitless).

These cupcakes have an incredibly tender crumb as a result of using the one-bowl method. The sweetness of the vanilla contrasts nicely with the cherries (or any fruit add-in, for that matter). The frosting is quick, simple, and all around indulgent. Basically what I’m trying to say is that these are the perfect cupcake for all occasions – morning, noon, and night. Enjoy!

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Roasted Cherry Vanilla Cupcakes

adapted from Christina Marsigliese

Cupcakes:

– 8 oz. cherries, pitted

– 1 C. plus 1 Tbsp. all-purpose flour

– ½ C. cake flour

– ½ tsp. baking powder

– ½ tsp. baking soda

– ¼ tsp. kosher salt

– 1 C. sugar

– 6 Tbsp. butter, cubed*

– 2 Tbsp. vegetable shortening

– 2 eggs

– ½ C. buttermilk

– ¼ C. whole milk

– 1 ½ tsp. vanilla extract

Frosting:

– ¾ C. unsalted butter, softened

– 3 C. confectioner’s sugar, sifted

– 1 Tbsp. plus 1 ½ tsp. buttermilk

– 2 tsp. vanilla extract

Preheat the oven to 400 degrees F. Plate the pitted cherries in a buttered baking dish and bake for 10-12 minutes, tossing once or twice in between, until the cherries become juicy and the skin starts to barely blister.  Remove from oven and cool.  Once cooled, slice cherries in half.

Reduce the oven to 350 degrees F.  In the bowl of an electric mixer fitted with the paddle attachment, put 1 C. all-purpose flour, cake flour, baking soda, baking powder, salt, and sugar.  Mix until combined.  Add in butter and shortening.  Beat on medium-low speed until the flour has coated all of the butter and shortening and they start to break down into finer pieces; the mixture should look damp sand.  This will take about 2-3 minutes.  In a separate bowl, whisk together eggs, buttermilk, whole milk, and vanilla.  With the mixer running, add the egg mixture and beat until almost smooth, about 1 minute.

In a separate bowl, toss halved cherries with remaining Tbsp. of flour.  Fold in until evenly distributed.  Scoop batter into lined muffin cups, filling most (about 2/3) of the way.  Bake on the middle rack of the oven for 20-22 minutes, until a cake tester comes out clear.  Remove from oven and cool on a rack.

To make the frosting, beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth and fluffy, about 2 minutes.  Add sugar, buttermilk, and vanilla.  Beat about another 2 minutes, until smooth.  When cupcakes are cooled, frost each with desired amount of frosting (pictured is about a heaping tablespoon of frosting.)  Keep refrigerated until ready to serve; serve at room temperature.

Yields 12 – 14 Cupcakes

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27 Responses to “roasted cherry vanilla cupcakes”

  1. Just discovered your site via Maria’s acceleratedstall blog.
    You do AMAZING work! Gonna try a few recipes.

  2. The photography on this is so beautiful! Never mind that cherries are out of season! I can save this til they come back in next year.

  3. Looks absolutely delicious and beautiful.

  4. Those are definitely some gorgeous photos! (Who cares if you just made our mouths water for cherries in November… ; )

  5. can i make cookies using an over toaster? never made one before and i was wondering if i can make some using a little oven toaster because i’m planning to buy one. :))

  6. I’m sure that the cupcakes were wonderful, but the cupcake papers make this post worth reading all on their own! :-)

    I’m a bit of a saver myself, I’m afraid. I’ve had this dark-chocolate sea salt bar sitting on the shelf for several months, and my hubby keeps asking me if today is the day I’ll begin to eat it. I just can’t! I feel like I need to save it for the right occasion! It makes me feel better just knowing that it is there… (This is one example among way too many)

  7. Even if these were only half as delightful to the palate as they are to the eye, they would still be inexpressibly awesome–but knowing your baking skills, I am sure they are actually equally delightful in both areas.

  8. These look absolutely amazing! And stunning photographs! Glad to have found your blog. :)

  9. These were so yummy! I can’t wait to savor more of your luscious creations! :-)

  10. Reblogged this on Keda Williams.

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