Rachael’s Cherry Almond Cupcakes with Cherry Buttercream Frosting
Flour is in the air, and that could be a good or bad sign. In this case, it was a measurably good sign.
The night before Valentine’s day, I ran around in a frenzy attempting to simultaneously finish my husband’s gift, prepare my multivariate stats lecture for the next day, and bake cupcakes for my students. Against my better judgment, I had promised to bake them something, and gosh darn it, I keep my promises.
I had never made cherry cupcakes so what better time to experiment than Valentine’s Eve. Fortunately, there were plenty of recipes at hand and I wisely chose Ali’s recipe for Cherry Vanilla Cupcakes on Gimme Some Oven. Thanks, fellow cupcake lover.
Valentime’s is serious times.
I haphazardly applied the last piece of tape to my husband’s wrapped gift, hit “save” on my multiple regression PowerPoint presentation, and frosted the last of the cupcakes. Then, I poured myself a glass of wine and propped up my feet. A flour dust settled around me and all was well in the world.
Btw, these cupcakes were moist and cherry-licious. One of my students requested the recipe to make for her son’s birthday. Yahtzee!
Yield: 24 cupcakes
Prep time: 20 minutes
Bake time: 15 – 18 minutes
½ cup (1 stick) butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup buttermilk
⅓ cup maraschino cherry juice
1½ cups sugar
1 teaspoon vanilla
½ teaspoon almond extract
1 cup (2 sticks) butter, softened
4 cups confectioners sugar
3 tablespoons maraschino cherry juice or milk
½ teaspoon almond extract
For decorating (optional):
– Preheat the oven to 350 degrees F. Line two muffin pans with paper liners.
– In a medium bowl stir together flour, baking powder, salt, and baking soda. In a separate bowl, whisk together buttermilk and cherry juice until combined; set aside.
– 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. Bake for 15 to 18 minutes, or until tops spring back when lightly touched. Cool cupcakes in baking cups on wire racks until completely cooled.
– In a large mixing bowl beat frosting ingredients until smooth. Then, frost to your heart’s content.