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      Fried Peach Shortcake

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      Fried Peach Shortcake tastes just as good as it sounds! Fresh summer peaches are sliced and skillet-fried in butter and spices, then sandwiched between tender wedges of shortcake.

      Summer is slipping by too quickly! And it’s been too long since I last posted here. Fall projects are ramping up and have taken priority. But the good news is that I’ll have all kinds of delicious things to share with you this autumn. Although I look forward to all things fall baking, I’m still enjoying all the things summer gives us. A good peach crop is one of the best things about summer, if you ask me. This shortcake is a wonderful and simple way to use them. (Here’s another favorite.)
      Nearly everybody knows about fried apples – but fried peaches? They are totally a thing! And, they might be even better than their well-known counterpart.

      If you find yourself at the grocery store examining fresh peaches for this recipe, look for freestone peaches. The name says it all – the pits are easy to remove from the fruit.

      This recipe takes about 6 cups of sliced peaches. I’d estimate this at about 8 medium-sized peaches. You could also use frozen peaches (thawed) if you have them on hand. However you slice them, have them prepped ahead of time and tossed with a tablespoon of lemon juice to prevent browning.

      For the cake, whisk together the few dry ingredients called for, and then add heavy cream. Heavy cream has everything needed to bring this dough together. Namely, fat and flavor. Mix until you have a sticky dough.

      Press the dough into an 8×8-inch pan. Wet your hands first, and the dough won’t stick to them. While the shortcake bakes, fry the peaches.

      You’ll simply put all of the ingredients in the pan at once, stir, and then cook until the peaches are fork tender.

      Mmmm. These are pretty darn perfect warm from the stove top. The fried peaches alone are a fine dessert. If you have a tablespoon of bourbon on hand, it wouldn’t hurt anything to add it right after you pull them off the heat.

      Slice the cake into portions in the pan, or you could turn it out on a wire rack like I did. I always seem to ruin the first piece of cake getting it out of the pan, so this was better for me.

      Cut twice in each direction with light sawing motions with a serrated knife for 9 servings.

      To finish, split each cake and fill with fried peaches. Then spoon over more fried peaches. Shortcake wouldn’t be complete without a creamy element, so top each warm serving with a big scoop of vanilla ice cream, or a mountain of freshly whipped cream.
      I hope everyone has had a happy and safe summer so far! Let’s enjoy every last little bit of it.

      Fried Peach Shortcake

      Heather Baird

      Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.

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      Prep Time 10 minsCook Time 26 minsTotal Time 36 mins

      Course DessertCuisine American, Southern United States

      Servings 9

      Equipment8×8 inch square pan
      Ingredients US CustomaryMetric Shortcake2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 tablespoons sugar1/2 teaspoon fine grain sea salt1 1/2 cups heavy creamFried peaches6 cups fresh peaches sliced 1/2 inch thick (about 8 medium)1 tablespoon lemon juice1 teaspoon ground cinnamon plus more for garnish1/4 teaspoon freshly grated nutmeg1/4 teaspoon fine grain sea salt1/2 cup light brown sugar tightly packed1/4 cup unsalted butterVanilla ice cream for serving
      Instructions ShortcakePreheat the oven to 400°F. Coat an 8×8 square baking pan with flour-based baking spray (or grease and flour pan).In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.Fried peachesPlace all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.AssembleSplit a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
      NotesFrozen peaches can be used for this recipe. Thaw and pour off the liquid before using.
      2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.
      Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.
      Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.

      Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Deep Dish Sausage and Cheese Quiche

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      Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.

      I made this quiche last week for the first time and really enjoyed it. My work days are getting busier the closer we inch towards fall (online publishing always starts the season early!). So I’ve been looking for a make-ahead dish that is easy to grab for lunch. Quiche might just be the perfect workshop lunch. There’s plenty of things from the garden right now to add on top, such as cherry tomatoes and fresh basil. Eat a slice cold or re-heated- either way it’s a hearty and quick bite!

      Slice up some melon and berries (which are at summer peak) and you’ve got a beautiful brunch. I served this with what I call ‘Strawberry Salad’. Which is not really salad at all, but sliced fresh strawberries brushed with melted strawberry jam and sprinkled with poppyseed. It’s a great side to this quiche and really, there’s no recipe needed! I make a bunch ahead and it keeps well refrigerated.

      Start this recipe with my easy all-butter crust. However, you can absolutely start this recipe with a ready-made deep dish frozen pie crust. No judgement. My recipe is easy to make in a food processor and comes together quickly.

      To reduce mess, roll the crust between two sheets of parchment to 12-inches. Peel off the top sheet and flip the crust on the second sheet of paper onto the deep dish pan. Peel the paper away and fit it into the deep dish pan. Then, turn the excess crust under at the edges and crimp or pinch the edges. At this point, stick it in the freezer to chill while you prepare the rest of the recipe.

      Fill it up!
      Next, brown some sausage. I recommend regular breakfast sausage – not sage, not hot, not maple-flavored – just the good ol’ standard. Then, in a little of the sausage drippings, sauté onion and bell pepper. When all of this cools down a little, mix it together with shredded sharp cheddar.
      In another little bowl, you’ll combine the wet ingredients. Now. This recipe only uses three eggs which won’t seem like enough. When you pour the mixture over the sausage in the pie shell, it will disappear to the bottom. This is right. This is normal. This quiche will not have a custard-y finish. Instead, it’s a stick-to-your-ribs kind of dish that focuses more on the filling.

      This provided several lunches daily for me and the two other people who dine with me. It was nice being able to breeze in and out of the refrigerator with slices of quiche, melon wedges, and sweet strawberries on the side.

      Deep Dish Sausage and Cheese Quiche is great for summer, especially topped with sun-ripened cherry tomatoes and fresh herbs (or greens like arugula!). But I’m also eyeing it for an easy Christmas Eve breakfast. I’m always looking for a good time-saver for the holidays (here’s another good one!).
      This recipe was adapted from Carolina Cooking.

      Deep Dish Sausage & Cheese Quiche

      Heather Baird

      Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.A frozen, unbaked deep dish pie shell can replace the scratch-made crust. This recipe can also be varied with whatever shredded cheese you have on hand.

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      Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

      Course BreakfastCuisine American, French

      Servings 9

      Equipment9 inch deep dish pie pan
      Ingredients US CustomaryMetric All-butter quiche crust1 1/2 cups all-purpose flour1/2 teaspoon fine grain salt1/2 cup unsalted butter cold5 tablespoons ice waterQuiche filling1 lb. ground pork breakfast sausage1/2 cup finely chopped onion1/3 cup chopped green bell pepper1 1/2 cups shredded extra-sharp cheddar1 tablespoon all-purpose flour3 eggs1 cup evaporated milk1 tablespoon chopped flat-leaf parsley1/8 teaspoon fine grain salt 2 pinches1/4 teaspoon freshly ground pepper
      Instructions CrustIn the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms a rough dough to one side of the bowl.Turn the dough out onto a piece of parchment paper and top with a second piece. Roll to a rough 12-inch circle. Remove the top piece of parchment paper and pick up the crust by the paper and invert onto a 9- inch deep dish pie pan. Remove the paper and press the crust into the pan. Fold under the excess dough at the edges and crimp. Transfer to the freezer while you prep the filling.QuichePreheat the oven to 350F.Brown the sausage in a large skillet over medium-high heat. Stir constantly while cooking until well done, about 8 minutes. Remove sausage to a paper towel-lined plate reserving 1 tablespoon of the drippings in the pan.Sauté the onion and bell pepper over medium-high heat until the onions are translucent and the pepper is tender. Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet.In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust.In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour over the sausage mixture. The egg mixture will disappear to the bottom of the pan – this is normal.Bake for 30-35 minutes, or until golden brown and set. Cool slightly.Slices can be served warm or chilled, but I prefer this hearty sausage quiche warmed.
      NotesThe homemade crust can be replaced with a 9-inch frozen unbaked deep dish pie crust shell.
      Reheat slices in the microwave for 1:30 seconds at 100% power, or at 350 for 10 minutes in the oven.
      Top with whatever fresh thing you have on hand – cherry tomatoes, basil, arugula, watercress -anything goes!

      Keyword all butter pie crust, breakfast sausage, extra-sharp cheddar

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    • in Recipes

      Browned Butter S’mores Skillet Cookie

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      This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

      What goes better together than a campfire and s’mores? A cast iron skillet and this giant Browned Butter S’mores Cookie! The cookie dough bakes crisp on the edges and remains gooey in the center. It tastes extra-toasty with the addition of nutty browned butter.

      The magic ingredient.
      Browned butter is made by cooking unsalted butter until the milk solids turn golden. This yields a deep, rich, nutty flavor in baked goods. Use a light colored pan to best gauge the color of the butter as you’re cooking it. It’s much harder to determine doneness in a dark nonstick pan.

      After the browned butter cools a little, it’s cookie time! Mix up the sugars, browned butter and eggs. You won’t even need an electric mixer for this. I used a whisk.

      Add the dry ingredients, which includes some graham cracker crumbs for authentic s’mores flavor. Stir together until thick dough forms. Swap the whisk for a rubber spatula when it gets too thick to whisk.

      Fold in some semisweet chocolate chips. At this point it looks like regular chocolate chip cookie dough, but the graham crumbs give it a different personality!

      Skillet love.
      I’m always making a case for the Lodge 10.25″ skillet. It’s just a good pan at a decent price. Nobody’s paying me to say that. You can usually find it for less than $20 everywhere (such as here and here). It’s the perfect tool to use for this skillet cookie – and any skillet cookie, really!
      Spread the marshmallow cream over half of the cookie dough in the pan. Portion the remaining dough on top of the marshmallow with a cookie scoop, or use two spoons to place the dough.

      Pat the dough down into the pan using greased hands (or damp hands, dip in water then press – no sticking!). Don’t worry about covering all of the marshmallow cream. We want some of that to be exposed because it gets brown and toasty in the oven.

      This cookie stays soft in the middle and has crisp edges. It may look slightly underdone in the center when you take it out of the oven, but the marshmallow cream keeps everything ooey-gooey. Let it cool for a few minutes because nobody wants a burn from sticky marshmallow cream.

      This treat is so perfect treat for summer. There’s no way the vanilla ice cream is optional here. It gets melty on slices of warm cookie, and creates the most wonderful creamy foil for such a rich dessert. A sprinkle of flake sea salt never hurt anything, either.
      This blog post is sponsored by Go Bold With Butter!

      Browned Butter S’mores Skillet Cookie

      Heather Baird

      This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Browned butter is made by cooking unsalted butter until the milk solids turn brown. This yields a deep, rich, nutty flavor. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

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      Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

      Course DessertCuisine American

      Servings 10

      Equipment10.25 inch cast iron skillet
      Ingredients US CustomaryMetric 3/4 cup unsalted butter1 cup brown sugar packed1/2 cup granulated sugar2 eggs2 teaspoons vanilla extract1 1/2 cups all-purpose flour1/2 cup graham cracker crumbs1 teaspoon cornstarch1/2 teaspoon salt1 cup chocolate chips1 cup marshmallow cream3 graham cracker sheets3 oz. bar chocolateVanilla ice cream for serving
      Instructions Preheat the oven to 350° F.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.Use a pastry brush to coat a 10-inch cast iron pan with a little of the browned butter. Set aside.In a large mixing bowl, combine the browned butter, sugars, eggs, and vanilla extract. Mix until well incorporated.Add the flour, graham cracker crumbs, cornstarch and salt. Mix well until thick dough forms. Stir in the chocolate chips.Press half of the cookie dough in the bottom of the prepared pan. Top with dollops of marshmallow cream. Place remaining cookie dough on top of the marshmallow cream using a spoon or an ice cream scoop. Allow some of the marshmallow cream to remain exposed. Smooth down the dough with a greased rubber spatula or by pressing it down with damp hands (dip hands in water, then press).Bake for 25-30 minutes, or until the top of the cookie is well set and golden brown. (The center of the cookie will be gooey, and the edges crisp). Immediately garnish the top of the cookie with graham crackers and squares of the bar chocolate.Let cool for 10 minutes before serving. Serve warm with vanilla ice cream.
      NotesWhile browning the butter you’ll notice that it goes through several stages of bubbling. First it gets medium-sized soapy-looking bubbles with milk solids clinging to them. Then bubbles will get smaller as the butter cooks until it almost turns into a foam. Usually, just after the foaming part the butter will begin to brown. Watch the pan carefully while swirling it so you can best see what color the butter is turning. When it’s deep golden, pour it into a bowl to cool.
      The center of this cookie stays gooey, so testing for doneness with a toothpick is out. The cookie is done when the edges are puffed and the top is golden. If you need extra insurance, stick an instant read thermometer in the center. A reading of 160F or higher is safe, as eggs are cooked at 160F. 
      If the marshmallow cream doesn’t get as brown as you’d like in the oven, stick it under the broiler for 2 minutes. Or use a chef’s torch to toast it.

      Keyword browned butter, dipped graham crackers, graham cracker crumbs, marshmallow cream, semisweet chocolate chips

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Cereal Milk Pudding Shooters

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      These fun Cereal Milk Pudding Shooters can be made with your favorite sweet breakfast cereal. This version uses Froot Loops, which makes a colorful party food that’s kid-friendly, too!

      Sometimes I forget how good scratch-made pudding is. Whenever I make it I always wonder why I don’t make it more often. This pudding is extra good, because it comes with a hit of childhood nostalgia. We have Milk Bar to thank for introducing the world to cereal milk as an ingredient. The thing is, we’ve all likely made this as kids sitting in front of the TV, eating sugary cereal and watching Saturday morning cartoons. Who knew we’d be using it to make desserts?

      Selecting a cereal.
      Start this recipe with the biggest bowl of cereal, ever! Five cups of milk to four cups of cereal. I must admit, stirring this together was super satisfying. I was tempted to take a big bite.
      Froot Loops (with marshmallow shapes) is my sweet cereal of choice, but you could use Fruity Pebbles, Cap’n Crunch, or even less sweet Cornflakes. You might remember my previous recipe made with cereal milk – Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes. Still love those!

      Cover the enormous bowl of cereal and refrigerate it. Let the mixture steep for at least an hour. Longer is better to coax out as much cereal flavor as possible. Aim for 2-3 hours.

      Next, strain out the cereal. The loops will soak up some of the milk, so you’ll have less than you began with. You should end up with about 4 1/2 cups of cereal milk.

      Divide the cereal milk. 4 cups will be heated in a saucepan, and 1/2 cup will go in a bowl with cornstarch and egg yolks to make a slurry. Add this little bowl of ingredients to the saucepan to thicken the pudding as it cooks.

      After the mixture was all whisked together and thickened, something was obviously missing. The thick, pale yellow pudding didn’t really resemble the colorful Froot Loops cereal milk I’d had as a kid. A drop of red food color will make it look more authentic. This is optional.

      Cool the pudding before dividing it between shot glasses. I used a piping bag with a tiny hole cut in the end to portion it into the glasses, but you could also just spoon it in.

      Party perfect.
      Add some whipped cream and crushed cereal on top, and you’ve got instant party food! This recipe will make about 20 shooters served in these 2.4 oz. dessert shot glasses. However, you can also divvy the pudding up in larger servings to serve 6-8 people.

      How fun would these be for a kid’s party? They’re so creamy and they’re a good summer refresher when chilled. They can be made a couple of days ahead, so if it’s hot where you live right now, wait until night time when it’s cooler to make them. It takes about 15 minutes on the stove top. Enjoy!

      Cereal Milk Pudding Shooters

      Heather Baird

      This recipe can be endlessly varied with your favorite cereal. This version uses Froot Loops, which makes a fun and colorful party food. Kid-friendly, too! These take about 4 hours to chill completely, and can be made 2 days ahead.

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      Prep Time 10 minsCook Time 15 minsTotal Time 25 mins

      Course DessertCuisine American

      Servings 20 dessert shooters

      Equipment20-24 shot glasses, 2.4 oz. eachPiping baglarge closed star piping tip
      Ingredients US CustomaryMetric Cereal milk pudding5 cups whole milk4 cups fruity breakfast cereal such as Froot Loops or Fruity Pebbles1 cup sugar1/3 cup cornstarch5 large egg yolks1/2 teaspoon sea salt1 drop liquid red food color optionalWhipped cream and topping2/3 cup heavy cream2 tablespoons granulated sugar1/4 teaspoon vanilla extract1/4 cup loosely crushed fruity cereal such as Froot Loops or Fruity Pebbles
      Instructions Cereal milk puddingCombine the milk and cereal in a large bowl and stir to combine. Let the mixture steep for at least 1 hour in the refrigerator. Strain out the cereal. You should be left with about 4 1/2 cups of cereal milk. Discard the cereal.Pour 1/2 cup of the cereal milk in a medium bowl. Add the sugar, cornstarch egg yolks and 1/2 teaspoon of salt to the bowl. Whisk to combine.Add 4 cups of the cereal milk to a saucepan and set over medium heat until steaming but not boiling.Add 1/3 cup of the hot cereal milk from the saucepan to the egg mixture, whisking constantly to keep the eggs from scrambling. Once mixed, add the egg mixture back to the saucepan of milk in a pencil-thin stream, whisking constantly as you pour.Cook over medium heat, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes. Stir in food color, if using. Transfer to a bowl and place plastic wrap on the surface of the pudding to prevent a skin from forming. Allow the mixture to cool at room temperature until barely warm. Portion into approximately 20-24 shot glasses, 2.4 oz. each. Alternatively divide between 6-8 ramekins or dessert cups.Whipped cream and toppingsBeat the heavy cream in the bowl of an electric mixer until soft peaks form. Gradually add in the granulated sugar while beating. Add in the vanilla extract. Beat until stiff peaks form.Transfer the whipped cream to a piping bag fitted with a large closed star tip. Pipe whipped cream on top of each pudding shot. Garnish each with crushed fruity cereal.Refrigerate until ready to serve.
      NotesLighten this recipe by using low fat milk or almond milk.
      I’ve found that allowing the cereal to steep for 2 hours in the milk will impart more flavor.
       
       

      Keyword cereal milk, froot loops, heavy cream, whole milk

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    • in Recipes

      Cheerwine Chocolate Cupcakes

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      Chocolate cupcakes get a boost of cherry flavor from Cheerwine, a unique southern soft drink. A tall swirl of cherry-Cheerwine buttercream gives these cakes a grand finish.

      My recent cake baking has been inspired by fizzy beverages. I’m not sure why. Maybe because summer makes me crave my favorite chilled drinks. Cheerwine is one of those favorites that has a cult following. It was born in North Carolina in 1917, is nonalcoholic despite its name, and tastes like a cross between Cherry Coke and Dr. Pepper. It was once little-known outside its region, however, thanks to the internet (and a NY Times article) today it’s more widely available.
      It’s a regular fixture at barbeque joints in North Carolina, but I like it with just about anything. However, I may nominate these cupcakes for dessert at our next family barbeque.

      First, you’ll start with a good amount of butter, white and brown sugars, and a generous addition of cocoa powder in a saucepan. My favorite chocolate cakes usually start out this way.

      Next, add in a whole cup of Cheerwine. All of this goes on the stovetop over medium heat. Whisk it all together until the butter and sugars are melted. The mixture doesn’t have to be super hot or boiling for this to happen. Just heat it long enough for the ingredients to marry.

      Then, let the chocolate mixture cool in the pan. When it’s just barely warm, whisk in an egg.

      Pour the chocolate mixture into the dry ingredients and stir together. You don’t even need an electric mixer for this, really. Hand-mixing is best for most small yield cake batters because it prevents incorporating too much air or over-mixing. As a result you’ll have less tunnels (air holes) in the baked cakes.

      The baked cupcakes are slightly domed and crackled on top. Just perfect, if you ask me!

      The buttercream formula is a simple confectioners’ sugar and butter mixture with the additions of Cheerwine, maraschino cherry juice, and a few drops of black cherry flavoring. The latter is available for purchase online (right here). You can make these cupcakes without the flavoring, but without it the cherry flavor is subtle.
      White nonpareils are the unsung heroes of the sprinkle world. I adore them on any baked good I want to make look bubbly or fizzy (these NYE treats come to mind). I think they work really well on these little cakes.

      The only thing left to say is – YUM! The soda gives the cakes subtle black cherry flavor. Nothing here is too bossy or overpowering, but I will offer one suggestion. For those averse to tall frosting on cupcakes, halve the buttercream recipe.

      Cheerwine Chocolate Cupcakes

      Heather Baird

      These soft chocolate cupcakes are infused with delicious dark cherry Cheerwine soft drink. Use a 1/4 cup measure to accurately fill the cupcakes, and use a small rubber spatula to effectively scrape out the batter from the measuring cup into the liner (you should get an even dozen this way). If you’re not a fan of a tall serving of buttercream, halve the frosting recipe.

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      Prep Time 15 minsCook Time 20 minsTotal Time 35 mins

      Course DessertCuisine American

      Servings 12

      EquipmentClosed star piping tip, such as Ateco #855Piping bag
      Ingredients US CustomaryMetric Cupcakes1/2 cup unsweetened cocoa powder4 tablespoons unsalted butter cut into pieces1/2 cup granulated sugar1/4 cup firmly packed dark brown sugar1 cup Cheerwine soft drink1 egg1 cup all-purpose flour1/2 tsp. plus 1/8 teaspoon baking soda1/2 teaspoon saltCheerwine buttercream and garnish1 cup unsalted butter at room temperature4 cups confectioners’ sugar3 tablespoons Cheerwine soft drink1 tablespoon maraschino cherry juice5-7 drops black cherry flavoring oil or 1/2 teaspoon cherry extract1/8 teaspoon liquid red food color optional2 tablespoons white nonpareils12 maraschino cherries with stems
      Instructions CupcakesPreheat the oven to 350F. Line a cupcake pan with baking papers.To a small saucepan, add the cocoa powder, butter, and sugars. Pour in the soft drink. Place over medium heat and whisk until the butter is melted, the sugar is dissolved, and the ingredients are well mixed, about 5-7 minutes. Let cool until barely warm. Whisk in the egg.In a large bowl, whisk flour, baking soda, and salt together. Gently stir the flour mixture into the cocoa mixture.Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 20-22 minutes or until cakes spring back when pressed in the middle. Transfer to a wire rack to cool. Allow cupcakes to cool completely before frosting.ButtercreamIn the bowl of an electric mixer fitted with the whip attachment, cream the butter and confectioners’ sugar together until crumbly. Dribble in the Cheerwine soft drink one tablespoon at a time while beating at medium speed. Add the cherry juice and cherry flavor. Whip on high speed until light and fluffy. If mixture is too thick to spread, beat in additional Cheerwine one tablespoon at a time. The froting should be pale pink after whipping. Beat in food color if desired.Transfer the frosting to a piping bag fitted with a large closed star tip. Pipe a generous double swirl of frosting on top of each cupcake, sprinkling with white nonpareils after each cupcake is piped. Garnish each cake with a single maraschino cherry.Serve as the perfect ending to a southern dinner, especially a barbeque dinner. However, these need no special occasion.
      NotesThe chocolate cupcake recipe was adapted from Baked! New Frontiers in Baking (2008, Stewart, Tabori & Chang).
      Increase the frosting’s cherry flavor to taste by adding more drops of flavoring oil or more cherry extract.

      Keyword american buttercream, Cheerwine, maraschino cherries, unsweet cocoa powder

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