Pop Culture Kitchen: ‘Halloween’ Cupcakes

Instructions:

1. Pre-heat oven to 350F. Line a 12-cup muffin tin with baking papers.
2. In a bowl, mix together flour, sugar, baking powder, and salt. Add the remaining ingredients and combine using a hand mixer, stopping just when the batter becomes smooth. Fill baking papers ⅔ of the way full with batter. Bake on the center rack for about 14 minutes or until a toothpick inserted in the middle comes out with only a few loose crumbs, and the tops spring back when lightly touched.
3. Remove from oven, allow to cool for about 5 minutes in the pan and then carefully remove the cupcakes from the pan and allow to cool completely.
4. In a small saucepan, combine black cherries and 1/4 cup sugar and heat until reaching a rolling boil, and boil until thickened and reduced. (About 4 minutes)
5. Once cupcakes and filling are cooled, cut a small hole in the center of each cupcake. Fill each hole with cherry reduction and then replace the tops with the remaining cupcake pieces.
6. Now it’s time for the frosting. Using a hand or stand mixer, blend together the softened butter and almond extract until smooth. Add the salt and then the powdered sugar 1 cup at a time until totally combined. Add the milk a little at a time, mixing well after each addition until the frosting has thinned enough to be easily spreadable or able to be piped.
7. Prep a Pasteur bag by fitting with a large round tip and spreading a thin line of strawberry glaze in the bag before filling it with your frosting. Pipe onto each cupcake then drizzle with remaining cherry reduction.
8. Enjoy!