Meg's Watergate Cupcakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup shortening
• 1/2 cup sugar
• 4 egg yolks
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (3 1/2 ounce) package instant pistachio pudding mix
• 1/2 cup sugar
• 1/2 cup maraschino cherry juice
• 4 egg whites
• 2 cups butter, at room temperature
• 2 teaspoons vanilla extract
• 10 ounces maraschino cherries, patted dry and minced

Recipe

• 1 preheat ovento 350 degrees f. line cupcake tin. sift together the flour, baking powder,salt and instant pudding mix. set aside.
• 2 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.
• 3 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.
• 4 for maraschio cherry italian buttercream.
• 5 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.
• 6 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.
• 7 increase thespeed to high and beat until cooled to room temperature.
• 8 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.