Delightful and exquisite…soft, fluffy, moist, and studded with maraschino cherries these sparkly cherry chip cupcakes are almost too pretty to eat!
When my sister asked if I could make cherry chip cupcakes for a friend’s wedding as a gift from her I jumped at the challenge to create a cupcake that was as elegant looking at it was delicious. I had never made cherry chip cupcakes or cake before so I set out to find a trustworthy recipe that I could slightly tweak to my own liking and settled upon one that I adapted from Tessa Huff. And while I didn’t want the cupcakes to be super pink for the occasion I decided not to add any pink food coloring that makes that traditional pink-tinged cherry chip cake we all know. Adding a small amount of maraschino cherry syrup to the buttercream gave a very slight cherry flavor but again, didn’t overly make the frosting pink allowing the sparkly cherry to really pop on the top of the cupcake.
Edible glitter gave just the right amount of elegance for a special occasion while not being too over the top.
