Cherry-Almond Vanilla Cupcakes
"From BHG. These sound delightful, though I have yet to try them."
photo by CSTX338
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Yields:
-
24 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)
directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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Reviews
-
Yummers!!! These turned out even better than I had hoped. Not only are they beautiful, but scrumptious with wonderful texture. I almost didn't try this recipe because I just haven't had much luck making homemade white or yellow cake. They always seem to turn out heavy, dry and eggy tasting. I'll have to try this cake batter recipe without the cherry juice the next time I need a white cake. Thanks for sharing this delicious keeper recipe. -
I have made this recipe SO many times in the past few months since I found it online. I've made it for parties, high school team events, social gatherings, office parties, Christmas get togethers, etc. There has NEVER been any leftovers. It's my favorite cupcake go-to recipe for now. The change I have done is to use less vanilla so the cupcakes come out with a lovely pink tinge. I also don't use the frosting as mentioned in the recipe. I just use plain frosting with a bit of mint essence added to it. -
WOWWWW!!! These were such a special treat. Moist and dense and delicious with a strong almond and subtle cherry flavor. I made exactly as written except I put a whole cherry in each instead of a half. Thanks for a wonderful recipe. Made for PAC
