03/10/2020
Cherry-Almond Vanilla Cupcakes
These Cherry-Almond Vanilla Cupcakes are the perfect dessert for any birthday party or family get-together. Don't forget to spread the cherry cupcakes with butter frosting--and garnish with a cherry on top, of course!
▪️Prep:45 mins
▪️Stand:30 mins
▪️Bake:15 mins to 18 mins at 350°
▪️Cool:45 mins
▪️Servings:24
▪️Yield:24 cupcakes
Ingredients
▪️½ cup butter
▪️4 egg whites
▪️2 cups all-purpose flour
▪️1 teaspoon baking powder
▪️½ teaspoon salt
▪️¼ teaspoon baking soda
▪️¾ cup buttermilk or sour milk*
▪️⅓ cup maraschino cherry juice
▪️1 ½ cups sugar
▪️1 teaspoon vanilla
▪️½ teaspoon almond extract
▪️12 maraschino cherries, halved
▪️1 recipe Cherry-Almond Butter Frosting
▪️Maraschino cherries with stems (optional)
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
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.
Test Kitchen Tip:
To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.
Make-Ahead Directions:
Place unfrosted cupcakes in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Frost as directed.
Nutrition Facts (Cherry-Almond Vanilla Cupcakes)
Per Serving:
262 calories; total fat 8g; saturated fat 5g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 21mg; sodium 151mg; potassium 38mg; carbohydrates 47g; fiberg; sugar 37g; protein 2g; trans fatty acidg; vitamin a 243IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 30mg; iron 1mg.
Cherry-Almond Butter Frosting
Ingredients
▪️½ cup butter, softened
▪️4 cups powdered sugar
▪️3 tablespoons maraschino cherry juice or milk
▪️½ teaspoon almond extract
▪️Milk
Directions :
Step 1
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 spreading consistency.
Test Kitchen Tip:
If milk is used instead of cherry juice, use red food coloring to tint the frosting pink
Source: Better Homes and Gardens
