Cupcakes are one of my favorite desserts to make from scratch. They are so easy to make and you can literally make so many different flavors/frostings. These are one of my absolute favorite cupcake recipes that I make from time to time. Since cupcakes make a lot, I always have Bryan take some to his coworkers and I do the same.
Cherry Almond Vanilla Cupcakes
Serves: 24 cupcakes
Adapted by: http://www.bhg.com/recipe/cupcakes/cherry-almond-vanilla-cupcakes/
Ingredients
1/2 cup butter
4 egg whites
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon lite salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting - to follow
Directions
-Allow butter and egg whites to stand at room temperature for 30 minutes.
-Line 24 muffin cups with cupcake liners.
-In a medium mixing bowl, combine the flour, baking powder, salt and baking soda.
-In a 2-cup measuring cup, combine buttermilk and cherry juice; set aside.
-Preheat oven to 350 degrees.
-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 after each addition.
-Add flour mixture and buttermilk mixture, alternately, beating on low speed until combined.
-Spoon batter into lined muffin cups.
-Press a cherry half into batter in each muffin cup.
-Bake 15 to 18 minutes or until completely cooked. Cool on wire rack until completely cooled.
-Frost with desired frosting or frosting recommended below.
Cherry Almond Butter Frosting
Ingredients
1/2 cup butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or milk
1/2 teaspoon almond extract
Directions
-In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup of powdered sugar at a time, beating well after each cup.
-Beat in maraschino cherry juice and almond extract.
-If frosting is too thick, add a splash of milk until desired consistency is reached.
-Frost all 24 cupcakes and serve
Enjoy! :)
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