Cherry Almond Cupcake

Cherry almond cupcake

The ingredients below makes 12 cupcakes.
Ingredients for cupcakes:

  • Unsalted butter – 1/4 cup, at room temperature
  • Egg white – 2
  • All purpose flour – 1 cup
  • Baking powder – 1/2 tsp
  • Baking soda – 1/8 tsp
  • Salt – 1/4 tsp
  • Buttermilk – 6 tbsps
  • Maraschino cherry juice – 2 tbsps + 2 tsp
  • Sugar – 3/4 cup
  • Vanilla extract – 1/2 tsp
  • Almond extract – 1/4 tsp
  • Maraschino cherries – 6, halved
  • Maraschino cherries with stem – 12, for decorating

Method:

  • Line 12 muffin cups with liners.
  • In a medium bowl, stir together flour, baking powder, baking soda and salt.
  • In a small bowl combine buttermilk and cherry juice; set it aside.
  • Preheat oven to 350F
  • In a large mixing bowl, beat butter for 30 seconds on high speed.
  • 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 the beaten mixture. Mix until just combined.
  • Spoon batter into the prepared muffin cups filling about two third full. Press half a cherry into each filled cup.
  • Bake for 15- 18 minutes; until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool down completely on a wire rack.

Ingredients for cherry frosting: ( double the recipe if you need more frosting for decorating especially if you are using a 1M tip)

  • Unsalted butter – 1/4 cup, softened
  • Powdered sugar – 2 cups
  • Maraschino cherry juice – 1 + 1/2 tbsps
  • Almond extract – 1/4 tsp
  • Milk – 2 tbsps (approximately) as required to get the required frosting consistency

Method:

  • Beat butter until smooth.
  • Add powdered sugar and beat well
  • Scrap down the sides and add maraschino cherry juice and almond extract.
  • Beat well.
  • Add milk little by little according to the frosting consistency you require.

Notes:

Buttermilk substitute/ quick buttermilk – You can add 1 tsp of lemon juice /vinegar to 6 tbsps of milk . Let it sit for 5 minutes. You will end up with quick buttermilk for the cupcakes.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s