"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

CHERRY ALMOND CUPCAKES Recipe

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This recipe for CHERRY ALMOND CUPCAKES, by , is from BARBARA's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
BARBARA LANTZ

Category:
Category:

Ingredients:  
Ingredients:  
CUPCAKES:
3/4 c sugar
6 Tbsp unsalted butter, at room temperature
6 Tbsp sour cream, at room temperature
2 tsp almond extract
3 egg whites, at room temperature
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 Tbsp milk, at room temperature

FROSTING:
1/2 cup salted butter, at room temperature
1/2 cup vegetable shortening
4 1/2 cups confectioners' sugar
6 1/2 Tbs maraschino cherry juice
12-14 cherries

Directions:
Directions:
CUPCAKES: preheat oven to 350 degrees. Line cupcake tin with paper liners. In large bowl, cream sugar and butter until light and fluffy, 3-4 min. Beat in sour cream and almond extract. Add 1 egg white; mix until combined. Add remaining 2 egg whites and beat until combined, scraping down side of bowl as needed. Combine flour and baking powder and salt in medium bowl; combine milk and 2 Tbs water. Add half of flour mixture to batter; mix until combined. Beat in milk mixture. Add remaining half of flour mixture to batter; mix until well combined. Fill cupcake liners 1/2 way full with batter.

Bake for 15-17 min on until toothpick inserted comes out with a few crumbs. Cool 2-3 min. Transfer to rack; cool completely.

FROSTING: Beat butter and shortening in large bowl until smooth. Add 2 1/4 cups confectioners' sugar; beat until smooth. Add the cherry juice; beat until smooth. Add the remaining sugar beating well. Frost cupcakes.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
2 hours

 

 

 

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