Cherry Almond Cupcakes

Cherry-Almond Vanilla Cupcakes

cupcake:
1/2 c butter
4 egg whites
2 c all-purpose flour
1 t baking powder 
1/2 t salt
1/4 t baking soda
3/4 c buttermilk
1/3 c maraschino cherry juice
1 1/2 c sugar
1 t vanilla
1/2 t almond extract
12 maraschino cherries, halved

frosting:
1/2 c butter, softened
4 c powdered sugar
3 T maraschino cherry juice
1/2 t almond extract
milk

For starters, make sure your butter and egg whites have reached room temperature (takes around 30 minutes). While they’re reaching room temperature, line your muffin tin with paper muffin cups. In a medium bowl, sift together flour, baking powder, salt, and baking soda. In a small bowl, also combine buttermilk and cherry juice. Set both aside.

Preheat your oven to 350 F. With your stand mixer, beat butter on medium/high speed for 30 seconds. Add sugar, vanilla, and almond extract – beat until combined. One at a time, add egg whites, beating well after adding each one. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after adding each until combined. 

Spoon batter into prepared muffin cups, about 2/3 full. Use a spoon to smooth batter. Press a cherry into batter in each cup.

Bake for 15-18 minutes – until tops spring back when lightly touched. Cool on wire racks after cooling cupcakes in muffin tin for about 5 minutes.

Make frosting: Fluff butter in mixer, add in maraschino cherry juice and almond extract. Slowly (about 1/2 cup at a time) add in powdered sugar. After all powdered sugar has been added, add milk to desired consistency. Using your pastry bag fitted with whatever tip you choose, pipe your frosting on your cupcakes. Top with cherries! This makes about 24 cupcakes.