Say hello to this pretty little things! They are so damn cute! When I was thumbing through this magazine I knew in a heartbeat that these were going to be the first ones to try. I LOVE all things cherry and almond. I actually used to have a perfume that was cherry almond. When I look at the drink menu if there is something with both cherries and Amaretto...I am sold. Not to mention I like to drink Shirley Temples and eat the cherries out of the bottom and I have mad talent with cherry stems too. This is also the first cupcake that I ever made that I actually used a piping bag with.
So what do they taste like? This cupcakes are very sweet and smell of almond. They were perfect! I would make these again in a heartbeat! Maybe I would add a slivered almond or something just so that people know what they are putting in their face!
Cherry-Almond Vanilla Cupcakes
Adapted from Better Homes and Gardens Special Intereste Publications Cupcakes 2011
1/2 cup butter (room temperature- let stand for 30 minutes)
4 egg whites (room temperature- let stand for 30 minutes)
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk (you can make your own buttermilk if you don't have any on hand by placing 1 tbsp. of lemon juice into a 1 cup measuring cup and filling the cup with milk. Let stand for 5 minutes)
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp. vanilla
1/2 tsp almond extract
12 maraschino cherries halved
24 whole maraschino cherries (Drain on a paper towel)
1 batch cherry almond butter frosting (See Below)
1. Line 24 muffin cups with paper liners or coat with nonstick cooking spray. In a medium bowl stir together flour, baking powder, salt, baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
2. 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 well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each 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 the batter of each cupcake.
4 Bake for 15-18 minutes or until tops spring back when lightly touch and a toothpick comes out clean. Cool cupcakes in muffin tin on a wire rack for 5 minutes. Remove cupcakes from muffin cup. Cool completely on wire racks.
5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter frosting. Top with whole cherry.
Cherry- Almond Butter Frosting
1/2 cup butter (room temperature)
1 cup powdered sugar + 3 cups separated
3 tbsp. maraschino cherry juice
1/2 tsp. almond extract
On a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in cherry juice and almond extract. Gradually beat in remaining powdered sugar. If necessary add additional cherry juice until you reach your desired consistency. Makes 2 cups.
© Kim Bohme and A Bohme Cooked Meal