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Cherry Almond Cupcakes
These fluffy, tender cupcakes have the perfect flavor combination of maraschino cherry and sweet almond flavor! They are perfect for Valentines day or a birthday.

#AlmondExtract #Butter #CakeFlour #Cherries #EggWhites #Eggs #PowderedSugar #VanillaExtract

Servings: 12
Ready in: 50 minutes
Prep: 30 minutes
Cook: 20 minutes

Ingredients:
1 1/4 cups cake flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
18 maraschino cherries , divided
3/4 cup granulated sugar
6 Tbsp unsalted butter , at room temperature
1 large egg , at room temperature*
1 large egg white , at room temperature
1/2 tsp almond extract
1/2 tsp vanilla extract
1/3 cup buttermilk
3 Tbsp maraschino cherry juice
Frosting
3/4 cup butter , at room temperature (I used 1/2 cup unsalted 1/4 cup salted)
2 1/4 cups powdered sugar
1 1/2 - 2 1/2 Tbsp maraschino cherry juice
1/4 tsp almond extract
Few drops red food coloring (optional)

Instructions:
1. Preheat oven to 350 degrees. In a mixing bowl, whisk together cake flour, baking powder, baking soda and salt for 30 seconds, set aside. Cut 6 maraschino cherries into halves and set aside**.  
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg then add in egg white, almond extract and vanilla extract and blend until combined.  
3. In liquid measuring cup used to measure buttermilk, combined buttermilk with maraschino cherry juice. With mixer set on low speed, working in three separate batches beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.  
4. Divide mixture among 12 paper lined muffin cups, filling each cup about 1/2 full. Place one cherry half in the center of each cupcake (it will sink to the bottom during baking). Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean.  
5. Run a butter knife around edges to loosen cupcakes (unless yours didn't go to the edges like mine) and allow to cool in muffin tin 5 minutes. Transfer to a wire rack and cool completely then pipe or spread Cherry Almond Frosting over tops. Store in an airtight container. Top each cupcake with a maraschino cherry just before serving.
6. For the frosting: In a mixing bowl fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy, about 7 - 8 minutes, occasionally scraping down sides and bottom of the bowl (if you have the beater blade paddle scraper attachment, about 5 minutes).
7. Add in powdered sugar, 1 1/2 Tbsp maraschino cherry juice and almond extract. Blend on low speed until combined, then add food coloring if desired and additional cherry juice to thin as desired (adding 1 tsp at a time), and increase speed to medium-high and whip until pale and fluffy, about 5 - 6 minutes longer (about 4 minutes with scraper attachment).

Notes:
*To bring my eggs to room temperature I usually always just let them rest in a bowl of warm water for 10 minutes.
**These will later be placed in cupcake batter. If they're small you can use whole ones but make sure you'll have enough to top the cupcakes, you'll need 24 total if using whole cherries. ...read more

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