Monday, May 14, 2012
Cherry Vanilla Almond Cupcakes & Congratulations Nicole!
Our oldest daughter Nicole is graduating from graduate school this evening. She has worked very hard to achieve this degree while having a full time job with crazy hours and a new husband and a new house. Her dad and I are very proud of her. We know that she will do well in whatever she decides to do. Let's hope the rain holds off as the ceremony will take place outside and they are telling us "to bring our rain gear". I will keep my fingers crossed that is doesn't start pouring until after 9 tonight.
I made these yesterday for one of our Mother's Day desserts. I saw them on Pinterest and also remember seeing them in www.betterhomesandgardens.com. They are very sweet but if maraschino cherry juice is your thing you will like them.
1/2 cup unsalted butter at room temperature
4 egg whites at room temperature
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 cup butter, softened
8 cups powdered sugar
6 tbsp maraschino cherry juice
1/2 tsp almond extract
milk if needed
24 maraschino cherries with stems for cupcake top
Allow butter and egg whites to stand at room temperature for at least 30 minutes. Meanwhile line 24 muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt and baking soda. In a 2 cup glass measuring cup combine butter and cherry juice and set aside.
Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium 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 2/3rds full. Press a cherry half into batter of each cup.
Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups and then remove from muffin cups and make frosting while cupcakes cool.
In a large mixing bowl beat butter with an electric mixer at medium speed until smooth. Gradually add 2 cups of powdered sugar beating well. Beat in cherry juice and almond extract. Beat in additional powdered sugar. If necessary beat in milk 1 tbsp at a time until frosting reaches spreading or piping consistency. This made a little bit more frosting than needed but not enough to cut recipe in 1/2. If you are spreading the frosting instead of piping you might have enough with 1/2 of the recipe.
Using a pastry bag if desired with a star tip pipe frosting over tops of cupcakes. Top with a cherry. Makes 24 cupcakes.
This is linked to www.hoosierhomemade.com, www.crazyforcrust.com, www.mrsfoxssweets.blogspot.com,
www.mizhelenscountrycottage.blogspot.com, www.ladybehindthecurtain.com, www.4littlefergusons.wordpress.com, www.foodiefriendsfriday.com