I had the craziest dream the other night. I normally don’t remember my dreams, but this one was particularly weird. My dreams are generally pretty boring, about deadlines and people being mad at me because I forgot to do something. Pretty boring, like I said.
This dream I had the other night though, was oddly action-packed and star-studded. First of all, I was diffusing a bomb that Chuck Norris had apparently set, though I never saw Chuck Norris and I’m pretty sure that he had some sort of evil bad guy name like Dr. Doomsday or something like that. Kim Kardashian played his evil side kick. MacGyver (and Tina Fey and Jimmy Fallon) were there, thank goodness, so ..you know…phew! Then, Tina Fey and I went out for ice cream and she told me I needed to try Cherry Vanilla.
Then we proceeded to eat ice cream. Weird, right?
So these are inspired by my super weird dream I had the other night. Did I share too much?
I adapted Thomas Keller’s recipe for cupcakes that he has in Ad Hoc. This is a fusion of his white cupcake and carrot cupcake recipes, then I added cherries (where the carrots would go).
The buttercream is fool-proof. It’s part buttercream and part whipped cream. I added cream instead of the standard milk that one would typically add to buttercream to fluff..i..fy (suuure, that’s a word for ‘put more air into’) the frosting a bit.
All I know is that they taste darn good and that now I know why I rarely make cupcakes. I eat a scandalous amount of them! Seriously…zero self control. Next week, I’m making kale chips.
Cherry Vanilla Cupcakes
- 3 cups cake flour + more for coating cherries
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 12 tablespoons unsalted butter, cubed at room temperature
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 1/2 cups granulated sugar + more for coating cherries
- 4 eggs
- 1 1/4 cup whole Milk
- 1 teaspoon pure vanilla extract
- 2 cups fresh whole cherries
Preheat the oven to three hundred fifty degrees Fahrenheit and line 24 cupcake cups with paper liners. Sift together flour and baking powder in a mixing bowl, stir in the salt and set aside. In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter, cinnamon and sugar at medium speed, then increase to medium high-speed, scraping down the sides of the bowl as necessary. Add one egg at a time, mixing for one minute after each egg is added. Stop mixing when mixture is pale and thick, which is about 5 minutes, total. Reduce speed back to medium and add vanilla and one-third the dry ingredients. Then add half the milk and another third of the dry ingredients. Add the last half of the milk and the last third of the dry ingredients. Pit and chop cherries into halves. Drop chopped cherries in equal parts flour and sugar to lightly coat and then fold in the cherries, gently. Divide batter evenly among prepared pans. Bake in preheated oven until cake springs back to the touch, about 20 minutes.
Vanilla Butter Cream
- 3 cups confectioner’s sugar
- 1 stick butter (room temp)
- 1/4 cup heavy whipping cream, plus more for spreading consistency (chilled)
- 2-3 teaspoons pure vanilla extract
In stand mixer bowl, combine 3 cups confectioners sugar and 1 stick of room temperature butter. Mix on low. Add about 1/4 cup cream. Mix on medium speed and add more cream until it reaches spreading consistency. Add vanilla and beat for one minute more. Frosting should be whipped and light.
Cake adapted from Thomas Keller, “Ad Hoc At Home”