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You know that meme “go home rainbow/snail/bus, you’re drunk”? That’s how I feel when I pipe frosting using a round tip. “Go home frosting, you’re drunk!”
Or maybe it looks like Elvish letters. Or maybe I’ve just seen The Hobbit twice in five days.
Anyway, it’s not like piping with star tips or French tips, which are so easy to use, my cat could decorate cupcakes. Speaking of…
There’s a cat photo bomb for you. I guess this post is officially OTT, what with the memes and the Elvish and cats and the acronyms. (Over the Top, FYI.)
What I’m trying to say is, don’t judge these cupcakes by this piping. Instead, judge by the taste of the frosting, which is phenomenal. (If I wasn’t a robot, and I was human, which I’m NOT, this would be my favorite frosting ever.) Judge by the turbinado sugar I cleverly used as sprinkles, because it added a nice, sweet crunch and was also really pretty.
Judge by the cute cat, and leave my drunk frosting alone
(PS: That cat is Ingrid, or as of this weekend, Smaugette, as she is terrifying and has no manners and hoards toys and I mentioned I saw The Hobbit twice already, right?)
Black Cherry Walnut Cupcakes
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 tsp almond extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 cup pitted frozen black cherries
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in almond extract.
3. In a small bowl, whisk together flour, baking powder, and salt. Add half of this flour mixture to the butter mixture, stirring until just combined. Stir in milk, and then mix in the remaining flour mixture. Stir until just combined. Gently fold in frozen cherries and walnuts.
4. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.
Fluffy White Frosting
(this will make more than enough to frost 12 cupcakes,
but I suggest you save the remaining frosting for another
use because it’s that good. Or eat it with a spoon. Optional.)
1 cup granulated sugar
1/3 cup water
1/4 tsp cream of tartar
2 egg whites
1 tsp vanilla extract
1. In a medium-sized saucepan, combine sugar, water, and cream of tartar. Cook over medium heat until the sugar has dissolved and the mixture is bubbly.
2. In a large bowl, whip the egg whites and vanilla to soft peaks. While whipping on high, slowly drizzle in the warm sugar mixture. Continue to whip until stiff peaks have formed and frosting is bright white in color.