Cherry Almond Vanilla Cupcakes

Cherry Almond Vanilla Cupcakes with Cherry Almond Frosting

(recipe from BHG)

Cupcake Ingredients:

• 1 stick (1/2 cup) butter, softened
• 4 egg whites
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk*
• 1/3 cup maraschino cherry juice
• 1-1/2 cups sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

*If you don’t’ have buttermilk on hand, place 2 teaspoons lemon juice or white vinegar in a measuring cup and fill with enough milk to make 3/4 cup total

Cherry Almond Butter Frosting

• 1/2 cup butter, softened
• 3 tablespoons maraschino cherry juice
• 1/2 teaspoon almond extract
• 4 cups confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees F and line 24-muffin cups with paper baking cups (or spray with cooking spray). In a medium bowl, stir together flour, baking powder, salt, and baking soda; set aside. In a 2-cup measuring glass, combine buttermilk (or milk with lemon juice) and cherry juice; set aside.
2. In a large mixing bowl, mix butter, sugar, vanilla, and almond extract and beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and cherry buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
3. Spoon batter until prepared muffin cups, filling each about 2/3 full. Press a cherry half into batter in each cup.
4. Bake for 15 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove from muffin cups and cool completely.
5. For the frosting, beat butter with electric mixer until smooth. Gradually add 1 cup of confectioners’ sugar, beating well. Add cherry juice and almond extract and mix well. Gradually beat in 3 more cups confectioners’ sugar. If necessary, add in more cherry juice (or milk) until frosting reaches desired consistency. Frost cupcakes, top with additional cherries if desired, and enjoy!