Meg's Watergate Cupcakes

Pistachio Cupcakes with Maraschino Cherry Italian Buttercream

• Ready In: 1 hr
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 1⁄2 cup shortening
• 1⁄2 cup white sugar
• 4  egg yolks
• 3⁄4 cup milk
• 1 1⁄2 teaspoons vanilla extract
• 1  cup cake flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 (3 1/2ounce) package instant pistachio pudding mix
• 1⁄2 cup sugar
• 1⁄2 cup maraschino cherry juice
• 4  egg whites
• 2  cups butter, at room temperature
• 2  teaspoons vanilla extract
• 10  ounces maraschino cherries, patted dry and minced

Directions

1. Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
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. 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. For Maraschio cherry Italian Buttercream.
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. 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. Increase thespeed to high and beat until cooled to room temperature.
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.