Cherry Almond Cupcakes
2016-05-22 14:01:09
Yields 12
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Cupcakes
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1/2 cup milk
- 1/3 cup maraschino cherries, chopped
Frosting
- 1 1/2 sticks butter, softened
- 3 cups confectioners sugar
- 2 teaspoons vanilla extract
- 3 tablespoons maraschino cherry juice
- 1/4 teaspoon almond extract
- Maraschino cherries for garnish
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with liners, spraying with pam. In a medium bowl, whisk together flour, baking powder and salt together. In a large bowl, beat the butter and sugar together until creamy, 4 minutes. Beat in the eggs one at a time and then the vanilla and almond extracts. Add the flour mixture in three batches, alternating with the milk. Fold in the maraschino cherries and divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, while the cupcakes are baking make the frosting. In a large bowl, beat together the butter and confectioners sugar, 1/3 at a time. Add in the salt, vanilla, cherry juice and almond extract and beat until fluffy, 3 minutes. Transfer to a piping bag or ziplock with a corner cut off and pip onto cooled cupcakes. Garnish each cupcake with a maraschino cherry.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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