Frisky Puss Cupcakes

To start of my series of recipes inspired by plays is a cupcake inspired by David Ives’ adaptation of Georges Reydeau’s A Flea in Her Ear.

This witty French comedy is all about timing.  Characters bounce in and out of the house and hotel, often one person is walking out a door as another walks in another.  The second act takes place in the Frisky Puss Hotel, a shady place that caters to those with perhaps questionable morals.  All the characters end up in the hotel, running in and out of doors like their in an episode of Scooby Doo.

A line in the play likens the hotel to a chocolate covered cherry, a cheap chocolate covered cherry.  This was the starting point for my inspiration.

Not the cheap part, but the cherry and chocolate.

Maraschino cherry juice gives the cupcake a cherry sweetness.  Not the kind of sweetness that makes your teeth hurt, but the kind that leaves you licking your fingers for more.  It also adds a pink color to the cupcakes.  Whipped white chocolate frosting adds a playful flavor, meshing with the sweet flavor of the cherry.

This cupcake even has a surprise.

A cherry!

I can just picture enjoying one of these with a bit of champagne after taking in a show.  Top them with some heart sprinkles and they’d be perfect for a Valentines treat.  Or just enjoy these with someone you like to get frisky with. 😉

Frisky Puss Cupcakes
makes 12 cupcakes

Cherry Cupcake:

1 stick butter, softened
3/4 cup + 2 Tbsp sugar
2 eggs
1/2 cup cream
1 1/2 Tbsp maraschino cherry juice
3/4 tsp baking powder
1/4 tsp salt
1 3/8 cup flour
12 maraschino cherries
red food coloring (optional)

Preheat oven to 350 degrees and line a cupcake pan.

Whisk together flour, salt, and baking powder until combined.  Set aside.

Mix cherry juice and milk in a measuring cup.  Set aside.

Cream butter and sugar together until light and fluffy.  Add eggs one at a time, beat until combined.  Alternate adding flour mixture and milk mixture to the butter mixture.  Do not over mix, beat until thoroughly combined. (If desired add 5 drops of red food coloring to acquire a pink hue.)

Divide batter between cupcake cups.  Push a cherry down into the center of each cupcake, until it sits halfway down the liner.  Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely before frosting.

The cupcakes will bake up around the cherries.

Told ya so.

Whipped White Chocolate Frosting:

1 stick butter, softened
1 1/4 cup powdered sugar
pinch of salt
1/2 cup white chocolate chips
1/8 cup whipping cream
1/8 tsp vanilla extract

Heat the white chocolate chips in 30 second increments in a microwave, stirring between.  Continue until smooth and creamy.  Set aside.

Combine the vanilla extract and cream.

Beat the butter and sugar until light and fluffy.  Gradually add the cream, incorporate completely.  Gently fold in white chocolate.  Beat the frosting on medium-high for 3 minutes or until fluffy.

Frost cupcakes and enjoy!

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1 Comment

  1. gub

     /  May 5, 2012



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