CHERRY ALMOND CUPCAKES Recipe
Tried it? Rate this Recipe:
|
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 |
|