Hey Everyone!! So recently, I posted and asked everyone what they thought about me changing my blog name. I wasn’t in love with the new name I had come up with, Savory Sweetness, but I did want to change it to a name that made people not think of boogers when reading it. First, I just want to say, I loved everyones comments. I feel so blessed to be able to get to know you all and have you following my meek little blog. But I have super exciting news!! I’ve decided to change my name, but it’s not to Savory Sweetness, cause to be honest, I hated how plain it was. I’m gonna be changing my blog name to… Drum roll please… Recipe Snobs!!

I don’t know why I haven’t thought of it before! I think I was just so disappointed that Food Snobs was taken and not being used to think of alternative “snob” titles. But I still wanted to stay with a name that reflected my personality and left an impression. So finally as I was at my in-laws checking my stats, it just popped into my head!! I rushed over to GoDaddy.com as fast as I could to check if it was available and it was. I bought it and have already started setting things up. It will probably take me a week or two to get everything set up, but just be aware that everything will be moving over in the near future 🙂 So please be patient with all of the upcoming changes.

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But enough about that, and onto this recipe. These cupcakes were super delish!! The only thing I would say to change is to increase the cake to frosting ratio. Really it would be much better if you layered, cake – frosting- cake – frosting – cake – frosting. So put 1 and 1/2 cupcakes per jar, and add a layer of cake between the vanilla/white frosting layer and the cherry/pink frosting layer. This way your not totally overwhelmed by the amount of frosting. Other then that, super yummy and I love the “in a jar” idea. Made them so much easier to transport and gorgeous with the colored layers. Enjoy!


Cherry Vanilla Dr. Pepper Cupcakes
Cupcakes
1 box chocolate cake mix
1/2 cup buttermilk
1 stick melted butter
2 eggs
1 cup cherry Dr. Pepper

Preheat oven to 350 degree F. Line muffin tin with liners.

In the bowl of a mixer, combine all ingredients.

Beat on low for about a minute. Increase speed to high and beat for another minute.

Fill muffin tins 2/3 full and bake for 15 minutes or until tops spring back when lightly touched.

Place pan on a cooling rack until cupcakes are completely cool.

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Frostings
Vanilla:
2 sticks butter, softened
4 tablespoons Vanilla flavored syrup (the kind you use for soda/coffee)
3 cups powdered sugar

In the bowl of a mixer, beat butter and syrup on medium speed until combined. Slowly add powdered sugar, beating on low until just mixed. Increase speed to high and beat for about two minutes.

Cherry:
2 sticks butter, softened
1 jar maraschino cherries
3 cups powdered sugar
red food coloring, optional

In the bowl of a mixer, combine butter and 4 tablespoons cherry juice. Slowly add powdered sugar, beating on low until just combined. Increase speed to high and beat for about two minutes. I added red food coloring to deepen the frosting color, but it’s not necessary.

Assembly
12 8 ounce wide mouth jars
12 maraschino cherries

Unwrap cupcakes and cut in half horizontally. Place bottom half of cupcake in your jar first, then pipe or spoon in a bit of vanilla frosting.

Then a bit of cherry frosting. Top with the other half of the cupcake, and pipe/swirl more frosting on top. Top with a cherry.