White Forest Cherry Blossom Cupcakes
Yellow cupcakes and MB’s Italian Meringue buttercream are dotted with sour cherries and smothered in white chocolate curls. Almost too yummy to be true, and here for the Cherry Blossom season.
Vanilla cake/cupcakes- sugar, wheat flour (bleached wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid), milk, eggs, shortening (soybean oil, hydrogenated soybean oil, cottonseed oil), baking powder (sodium acid priophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), vanilla extract (vanilla, water, alcohol, invert syrup, propylene glycol, caramel color,(contains sulfites)), salt.
Buttercream Icing- sugar, corn syrup, unsalted butter (pasteurized cream, natural flavorings (lactic acid, starter distillate)) , shortening (soybean oil, hydrogenated soybean oil, cottonseed oil), & egg whites.
Cherries