Cherry Jubilee Cupcakes

Presented by Jessica Lynch, Dotties' Cupcakery
  • 2 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 C cocoa powder
  • 3/4 C unsalted butter, room temperature
  • 2/3 C brown sugar
  • 2 large eggs
  • 2/3 C sour cream
  • 2 tsp vanilla extract
  • 2/3 C liquid from a jar of maraschino cherries 
  • 8 oz dark chocolate chips
  1. In a medium-sized mixing bowl, whisk flour, baking powder, baking soda, and cocoa powder.
  2. In another medium-sized bowl, beat butter and sugar until well combined.
  3. Mix eggs, sour cream, vanilla extract, and cherry liquid into the wet ingredients.
  4. Slowly incorporate the flour mixture into the wet ingredients until just combined.
  5. Fold in chocolate chips.
  6. Fill liners 2/3 full
  7. Bake at 350 F for 20 minutes

Maraschino Cherry Buttercream Frosting
  • 1/2 C unsalted butter, room temperature
  • 2 C powdered sugar (If you prefer a thicker frosting, add more powdered sugar.)
  • 5 tbsp liquid from a jar of maraschino cherries
  • 1 tbsp vanilla bean paste (you can use vanilla extract instead if you prefer)
  • 2 tbsp milk
  1. Mix butter and powdered sugar until the mixture looks like frosting.
  2. Mix in the cherry liquid, vanilla bean paste, and milk.
  3. Pipe or spread on cupcakes.
Oreo Football Helmet Cookies 

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 4 pkg. (4 oz. each) white or semi-sweet baking chocolate, melted
  • 16 pretzel twists, each broken into 3 pieces

  • MIX  cream cheese and cookie crumbs until blended.
  • SHAPE  into 48 (1-inch) balls to resemble helmets. Freeze 10 min. Dip balls in melted chocolate. Insert pretzel piece into each for the face mask. Place in single layer in shallow waxed paper-lined pan.
  • REFRIGERATE  1 hour or until firm.
  • DECORATE  helmets using decorating icing with your favorite player's number and small round candies.