Meg's Watergate Cupcakes

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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