Cherry-Almond Vanilla Cupcakes
My sister requested these last night for a little get together with good friends and family at our house.
Cupcakes (makes 18)
- 1 cup butter, room temperature
- 4 egg whites, room temperature
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup buttermilk
- 1/3 cup maraschino cherry juice
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
- 18 maraschino cherries
Preheat oven to 350 degrees. Line cupcake pans with baking cups.
Sift together flours, baking powder, salt and baking soda. In a 2-cup glass measuring cup, combine buttermilk and cherry juice; set aside.
With an electric mixer on high speed, beat butter until smooth. lower speed to medium and add sugar, vanilla and almond extract. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture, beating on low speed until just combined.
Fill baking cups 2/3 full and press a cherry into the top. Bake for 15 minutes. Rotate and bake for another 5 or until done. Place pan on wire rack to cool for 5 minutes, turn out cupcakes to cool completely.
- 2 sticks of butter
- 5 cups powdered sugar
- 2 tsp almond extract
- 1/4 maraschino cherry juice
- 3 tbsp condensed milk
- 18 maraschino cherries with stems
With an electric mixer on high speed, beat butter until smooth. Decrease speed to low and add sifted powdered sugar, one cup at a time. Add cherry juice and almond extract. Add enough condensed milk to make the buttercream a smooth, soft consistency.
Use a pastry bag and piping time (mine was Ateco #9) or flat spatula to frost the cupcakes. Top with a maraschino cherry with a stem.
Enjoy with good company.
**blogger’s note: I swear I will get back to crafting soon. I’ve been very busy helping my family, so much so that my dad jokes I wouldn’t have time for a full time job. I agree. Until next time…