Sunday, May 18, 2014

Maraschino Cherry Almond Cupcakes!


1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
2 teaspoons almond extract
1 C. Maraschino cherries, roughly chopped  


1. Preheat oven to 350º F. Prepare two cupcake tins with liners.
2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly
add sugar one cup at a time, making sure to fully incorporate each cup before adding
another. Add eggs one at a time, making sure to fully incorporate each egg before adding
3. Sift together flour, baking powder, and salt. Add to butter and shortening mixture
alternately with buttermilk, beginning and ending with dry ingredients. Add maraschino cherries and vanilla and almond extracts.
Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients.
Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients
mixed well.
4. Evenly Distribute cake batter between cupcake pans using a medium sized cookie scoop. 

5. Bake for 20 min or until a fork comes out clean. Allow cupcakes to cool slightly in cupcake pans for about 5 minutes, then cool completely on a wire rack.
6. Frost cupcakes with an almond buttercream. 

Almond Buttercream Frosting:

1 Cup butter, softened
1 teaspoon of almond extract
3 1/2 Cups of powdered sugar
1 Tablespoon of milk or cream
24 Maraschino cherries with stems for decoration


Beat butter for 2 minutes. Add almond extract, milk or cream, and slowly add in powdered sugar. Pipe frosting onto cooled cupcakes and top with sprinkles and more Maraschino cherries. YUM!


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