INGREDIENTS:
1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp. Vanilla
1/2 tsp. Almond Extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting (below) Maraschino
cherries with stems (optional)
DIRECTIONS:
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.
Using a pastry bag fitted with a large star tip, pipe
Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with
cherries.
Cherry-Almond Butter Frosting
1/2 cup butter, softened
4 cups powdered sugar
3 tbsp. maraschino cherry juice or milk
1/2 tsp. Almond Extract
Milk
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.
24 cupcakes
