Cherry Vanilla Cupcakes
- Yield 24
- Prep 30 minutes
- Cook 20 minutes
- Total 50 minutes
Cherry Vanilla Cupcakes is a dessert recipe on Avoteb. The yield on the card is 24. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 24 servings
- 1/2 cup (1 stick) 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, store-bought or homemade
- 1/2 teaspoon almond extract
- maraschino cherries with stems (optional garnish)
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- 3 tablespoons maraschino cherry juice or milk
- 1/2 teaspoon almond extract
Method
Allow butter and egg whites to stand at room temperature for 30 minutes. While that cooks, line twenty-four baking 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 separate bowl, whisk together buttermilk and cherry juice until combined; keep nearby.
Warm oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Tip in sugar, vanilla, and almond extract; beat until combined. Tip in 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 (or use a cookie scoop to move) batter into prepared muffin cups, filling each about two-thirds full. Roast for 15 to 18 minutes, or until tops spring back when lightly touched. Cool cupcakes in baking cups on wire racks until completely cooled.
Frost the cupcakes using a piping bag (with a star tip), or spread the frosting on with a knife. If desired, top with cherries.
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups 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 4 cups frosting.
