Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Meg's Watergate Cupcakes Recipe
    Lost? Site Map

    Meg's Watergate Cupcakes

    Meg's Watergate Cupcakes. Photo by Janice McNeil

    1/1 Photo of Meg's Watergate Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Janice McNeil's Note:

    Pistachio Cupcakes with Maraschino Cherry Italian Buttercream

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
    2. 2
      In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins.
    3. 3
      Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks.
    4. 4
      For Maraschio cherry Italian Buttercream.
    5. 5
      Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
    6. 6
      Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed.
    7. 7
      Increase thespeed to high and beat until cooled to room temperature.
    8. 8
      Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth. Stir in minced maraschino cherries.

    Ratings & Reviews:


    Nutritional Facts for Meg's Watergate Cupcakes

    Serving Size: 1 (131 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 527.2
    Calories from Fat 371
    Total Fat 41.3 g
    Saturated Fat 22.4 g
    Cholesterol 138.8 mg
    Sodium 426.9 mg
    Total Carbohydrate 36.7 g
    Dietary Fiber 0.9 g
    Sugars 26.1 g
    Protein 3.8 g

    The following items or measurements are not included:

    instant pistachio pudding mix

    maraschino cherry juice

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes