Cherry Amish Friendship Bread Cupcakes with Buttercream Frosting

Cherry Amish Friendship Bread Cupcakes with Buttercream Frosting

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Friendship Bread Kitchen
Recipe by  Friendship Bread Kitchen

“These Amish Friendship Bread cupcakes are full of cherry flavor! Sprinkle a few white chocolate chips on the frosting, and you will have the perfect Valentine's treat for a classroom party.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen cupcakes

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 24 cupcake cups with paper liners.
  2. In a mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable oil, 1/2 cup milk, sugar, 1/2 teaspoon of vanilla extract, baking powder, baking soda, and salt until thoroughly combined. Mix in the flour and cherry gelatin powder. Spoon the batter into the prepared cupcake cups.
  3. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
  4. In a large bowl, beat the vegetable shortening with butter with an electric mixer on medium speed until fluffy, and add the vanilla extract. Beat in confectioners' sugar, 1 cup at a time, stopping often to scrape down the sides of the bowl; mix in the milk, and beat until the frosting is light and fluffy. Spread on cooled cupcakes. Sprinkle each cupcake with a few white chocolate chips, if desired.

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Reviews (2)

Rate This Recipe
Friendship Bread Kitchen
20

Friendship Bread Kitchen

Yum!!

Amanda L.
14

Amanda L.

I only made the frosting part of this recipe because i already had a cake i was making but had no frosting and i found this and this frosting is so delicious and creamy smooth, we really like this frosting, Also I used butter flavor crisco, has a nice buttery taste to it Thank you.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 49.1 g
  • 16%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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