CHERRY-ALMOND VANILLA CUPCAKES

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Cherry-Almond Vanilla Cupcakes image

Make and share this Cherry-Almond Vanilla Cupcakes recipe from Food.com.

Provided by under12parsecs

Categories     Dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 18

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
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)

Steps:

  • 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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I would definitely recommend these cupcakes to anyone who loves cherry almond flavor. They're a real treat.


Rhonda Coke
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These cupcakes are a bit time-consuming to make, but they're worth it. They're so delicious and everyone loves them.


Sushil Sarkar
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I followed the recipe exactly and the cupcakes turned out perfectly. They were so moist and flavorful.


Usman Gawuna
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These cupcakes were a disappointment. The cake was dry and the frosting was too runny.


Oscy Canale Stone
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I've made these cupcakes several times and they always turn out great. They're a favorite of my family and friends.


Gabriel Maina
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These cupcakes are the perfect treat for any occasion. They're beautiful to look at and even better to eat.


Gujjar Ali
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The cupcakes were a bit too sweet for my taste, but the frosting was delicious. I would make them again with less sugar.


Bilal Memon
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These cupcakes were easy to make and turned out perfectly. I will definitely be making them again.


zvineli xd
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I'm not a huge fan of cupcakes, but these were really good. The cake was moist and the frosting was light and fluffy.


Md Nadim Mahamud
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These cupcakes are so moist and flavorful. The cherry almond flavor is perfect, and the vanilla frosting is the perfect finishing touch.


si sojeeb
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Absolutely delicious! I made these cupcakes for a party and they were a huge hit. Everyone loved them.