Almond With Cherries Cupcake

These sweet are Almond with cherries Cupcakes with frosting. The cherry that tops these is crazy delicious, light and rich all at the same time. Perfect for any occasion!The cupcakes are a light almond flavor with sweet cherries. If you like more intense cherries in these you could easily add a bit of cherries extra

Almond With Cherries Cupcake

Ingredients
For the cupcakes:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1/3 cup Bing cherry juice
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 egg whites
• 1 and 1/2 cups sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 12 Bing cherries, halved

For the frosting:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 cups powdered sugar
• 3 tablespoons Bing cherry juice
• 1/2 teaspoon almond extract
• 1-2 teaspoons (plus more, to desired consistency) of milk or cream
For garnish: Bing cherries

Instructions:

For the cupcakes:

  • Preheat the oven to 350 degrees and line a cupcake pan with the liners of your choice.
  • In a medium bowl, whisk together the flour, baking powder, salt, and baking soda; set aside.
  • In a 2-cup measuring cup, combine the buttermilk and the cherry juice; set aside.
  • In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at high speed until smooth, about 30 seconds.
  • Reduce the mixer speed to medium and add the sugar, vanilla, and almond extract, scraping down the sides of the bowl as necessary.
  •  Add the egg whites, one at a time, until thoroughly combined.
  • In increments, alternately add the dry ingredients and the buttermilk mixture, beginning and ending with the dry ingredients.
  • Divide the batter between your prepared cupcake lines and gently press a cherry half into the center of each cupcake top.
  • Bake until lightly golden brown and a tester inserted into the center comes out clean, about 15-18 minutes or so. Let cool completely before frosting.

For the frosting:

  • In the bowl of your standing mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 30 seconds.
  • Reduce the mixer speed to medium-low and add the powdered sugar slowly, one cup at a time, until completely incorporated, scraping down the sides of the bowl as necessary.
  • Add the cherry juice and the almond extract.
  • Add the the milk or cream, one teaspoon at a time, until the frosting reaches your desired consistency.
  • Pipe as desired onto the cooled cupcakes. Garnish with additional cherries.

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