Cherry-Almond Vanilla Cupcakes

Name: Cherry-Almond Vanilla Cupcakes
Ingredients: 1/2 cup butter; 4 egg whites; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 3/4 cup buttermilk or 3/4 cup sour milk; 1/3 cup maraschino cherry juice; 1 1/2 cups sugar; 1 teaspoon vanilla; 1/2 teaspoon almond extract; 12 maraschino cherries, halved; Cherry-Almond Butter Frosting; 1/2 cup butter, softened; 4 cups powdered sugar; 3 tablespoons maraschino cherry juice or 3 tablespoons milk; 1/2 teaspoon almond extract; milk; maraschino cherry, with stems (optional)

19 ingredients

6 steps

Ingredients

1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk or 3/4 cup sour milk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
12 maraschino cherries, halved
Cherry-Almond Butter Frosting
1/2 cup butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or 3 tablespoons milk
1/2 teaspoon almond extract
milk
maraschino cherry, with stems (optional)

Directions

1

Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
2

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
3

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
4

Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5

For the frosting: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.
6

Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

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