Cherry and Almond Cupcakes

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://jackiw.blogspot.com/2008/09/cherry-and-almond-cupcakes.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Jacki Whiteley
Print this recipe

Ingredients

1 cup butter (room temperature)
2 cups sugar
4 eggs separated (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
cup milk
2/3 cup marashino cherry juice
10 ounces jar of marashino cherries, finely chopped
1/2 cup salted butter
1/2 cup shortening
1 pound bag of icing sugar
2 teaspoons almond extract
4 tablespoons to 5 cold milk
1/2 cup slivered almonds

Preparation

1
Preheat oven to 350 degrees.
2
Grease or line muffin tins.
3
In a large bowl, cream together first portion of butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes).
4
Add two egg yolks and mix for an additional minute.
5
Add remaining egg yolks and mix for an additional minute. Add vanilla and almond extracts and mix in.
6
In a separate bowl, combine flour, baking powder and salt.
7
In another bowl, combine milk and marashino cherry juice.
8
Alternate between adding dry ingredients and liquid ingredients to the butter mixture, a little bit at a time.
9
Fold in chopped cherries.
10
In small bowl, beat egg whites on high until stiff peaks form.
11
With a rubber spatula, add about 1/2 cup of the egg whites to the mixture and fold in gently, to separate and lighten the batter.
12
Add remaining egg whites and fold in gently until no white streaks are present.
13
Fill cupcake tins half full and bake for 22 to 25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
14
Allow cupcakes to cool in the pan for ten minutes before removing to a wire wrack.
15
Allow to cool completely before decorating.
16
For the frosting, mix remaining butter and the shortening in a medium bowl until light and fluffy (about three minutes).
17
Add almond extract and mix until combined.
18
Add icing sugar a little at a time, mixing until combined after each addition.
19
Once all of the icing sugar has been mixed in, add milk 1 Tbsp at a time until icing has reached desired consistency.
20
In a dry frying pan, toast almond slices ove
21
R medium heat until they become fragrant and turn light brown. Keep the almonds moving and flip frequently so that they don't burn.
22
Pipe a swirl of frosting on each cupcake using a 1M tip.
23
Place three or four toasted almond slices on each.

Tools

.

Comments

Jacqueline Torres's picture
Jacqueline Torres
December 24, 2009

this cup cakes really look good!

Debbie's picture
Debbie
December 25, 2009

Terrific Recipe!

About

I had been wanting to make these cupcakes for a while, but I had a tough time finding a recipe for cherry cupcakes that used maraschino cherries and wasn't chocolate. In the end I wound up adapting a vanilla cupcake recipe myself. They turned out incredible! These are might just be the best cupcakes I've ever made. They are incredibly moist and fluffy and the different flavours are strong but not overpowering.

Yield:

1 servings

Added:

Tuesday, December 22, 2009 - 6:55pm

Creator:

Related Cooking Videos