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White Claw is considerably lighter than any cocktail or beer, and at only 110 calories, it leaves us drinkers feeling satisfied and refreshed, but not full and bloated. It’s basically a step away from high-sugar sodas and a shift towards lighter, all natural boozy drinks.
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Paired with a pure and simple sparkling water that is White Claw Hard Seltzer? A refreshing perfection.īut let’s talk about this new premixed alcoholic beverage called White Claw. Normally, it’s a lot quicker to get a thick and sweet syrup from berries – about 10 to 15 minutes – but in double the time, you can also get a delicious, thick consistency from cherries, too. Honestly.Īt first, I thought I would have to go the way of a cherry liqueur or even a cherry juice to get the drink I was hoping for, but with a little bit of persistence, all is possible. But what I do know is that cherries make a dang good snack, but also a grrrrreat fruit syrup. Anyone know why? Maybe Indiana is moving up in the world and shipping from better places? I dunno. For some odd reason, they have never, ever tasted this good. This summer we have gone through massive amounts of cherries.
BLACK CHERRY WHITE CLAW FREE
Hello my dear friends! If I didn’t give it away already, this post is sponsored by our friends at White Claw Hard Seltzer! We love their all new alcohol refreshment: a 100% natural, low carb and gluten free sparkling seltzer water with 5% alcohol and a hint of fresh fruit.Īnd after writing all of that out, the only thing I want to do this very second is crack open one of these cans and chug-a-lug. Get ready for this summer’s most sought-after drink – MY Black Cherry Spritzer! …sans wine, but with White Claw SPIKED Sparkling Water. Serve this up at your next summer gathering and watch it all disappear! All rights reserved.Black Cherry Spritzer – A sweet and refreshing mixture of homemade cherry syrup paired with a black cherry flavored seltzer water. Top each with a maraschino cherry.Ĭopyright 2020 Television Food Network, G.P. Pipe the frosting onto the cupcakes to cover the jam, leaving the edge exposed. Transfer to a piping bag fitted with a large star pastry tip. Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake).īeat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Scoop out a 1/2-inch-wide and 1/2-inch-deep hole from the center of each cupcake top using a small measuring spoon. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely cool and set, about 45 minutes. Simmer, stirring occasionally, until thickened and reduced slightly, 5 to 8 minutes. Meanwhile, stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat.
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Turn cupcakes out onto a wire rack and cool completely. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes, rotating tins halfway through. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray.īeat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes.