Cherry Hard Seltzer Cupcakes
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
Delight your friends at a house party with these boozy cherry cupcakes. They're easy to make with pre-made ingredients, look stunning, and the intoxicating chocolate-cherry flavor will leave no one indifferent. These cupcakes are baked using a ready-made Red Velvet cake mix mixed with cherry hard seltzer, some of which is also added to the cherry jam filling. Fill the cupcakes with jam, drizzle store-bought vanilla icing with a piping bag, and garnish with a maraschino cherry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (430 g) of dry Red Velvet biscuit mix
- 1 can (0.33 l) cherry hard seltzer
- 3 large eggs
- 3/4 cup cherry jam or preserves
- 1 jar (450 g) vanilla glaze
- 24 maraschino cherries, for garnish
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners and lightly spray with cooking spray.
- In a large bowl, beat the cake mix, 1 1/3 cups hard seltzer, and the eggs with a mixer on medium-high speed until smooth, about 2 minutes. Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes, rotating the cupcakes halfway through baking. Transfer the finished cupcakes to a wire rack and cool completely.
- Meanwhile, in a small saucepan, combine the remaining hard seltzer (about 1/4 cup) with the cherry jam and place over medium heat. Simmer, stirring occasionally, until the mixture thickens and reduces slightly, about 5-8 minutes. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely set, about 45 minutes.
- Using a measuring spoon, make a 1 cm wide by 1 cm deep hole in the center of each cupcake. Fill each hole with cherry mixture (about 1.5 teaspoons per cupcake).
- In a large bowl, beat the vanilla frosting with a mixer on medium-high speed until light and fluffy, 4-5 minutes. Transfer to a pastry bag fitted with a large star tip. Pipe the frosting onto the jam-filled cupcakes, leaving a small pipe around the edges. Garnish each cupcake with a maraschino cherry.
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