Instructions

Cupcake Directions:

1. Preheat oven to 350°. Line a muffin tin with paper liners, and lightly spray with baking spray.
2. Place the butter and sugar into your mixer, and mix on medium speed until the mixture is light and fluffy. Crack the eggs into a separate bowl, and then add eggs, one at a time. Mix well after each addition until the eggs are fully combined into the batter.
3. Add the vanilla, oil, and buttermilk. Mix on low speed for 1 minute.
4. Sift the flour and baking powder into another bowl. Add slowly to the wet ingredients and mix on low until well combined. Stir in the chopped cherries by hand, gently.
5. Spoon the batter into your prepared pan, and bake at 350° until a tester comes out with moist crumbs. It should take about 25 - 30 minutes.
6. Let cool for 10 minutes in pans, then remove from pans and finish cooling on a wire rack.

Fresh Cherry Meringue Buttercream:

1. Whisk together the egg whites and sugar in a heat-proof bowl. Place the bowl over a pot of simmering water, and continue to whisk until the sugar is fully dissolved and the mixture reaches 160°F.
2. Place the egg whites and sugar mixture into your stand mixer, and beat on medium to medium high speed until stiff peaks have formed and the mixture is fully cooled. It should take about 10-15 minutes.
3. Cut the butter into small cubes, and add slowly while mixing.
4. Continue mixing until the buttercream is smooth, light, and fluffy, and is proper frosting consistency. This can take anywhere from 5-15 minutes. Just keep beating. It will come together!
5. Place the chopped cherries into a food processor and process until a puree has formed. Slowly drizzle into the frosting while mixing on low speed until combined.
6. Place in a piping bag and pipe onto the cooled cupcakes and enjoy! Best served at room temperature.