Cherry Burst Cupcakes

By pinkadidas178

Ingredients

• Cupcakes:
• 1 jar (10 oz) maraschino cherries, drained, liquid reserved
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 1/2 cup maraschino cherry liquid
• 1/4 cup whole milk
• 2 teaspoons almond extract
• Red food color
• 2 egg whites, beaten to stiff peaks
• Topping and Garnish:
• 2 containers Whipped vanilla frosting
• Reserved 1 tablespoon maraschino cherry juice
• 1 teaspoon almond extract
• Red food color
• 18 maraschino cherries with stems

Details

Preparation time 30mins
Adapted from google.com

Preparation

Step 1

Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.

Finely chop cherries with large chef’s knife. Place chopped cherries in strainer to drain while preparing batter.

In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.

In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until dark pink. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.

Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.

To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for pastel pink color; beat 2 minutes with electric mixer on medium speed. Spread topping, thickly, on cupcakes. Garnish each cupcake with 1 cherry with stem.

Makes 18 cupcakes