Ingredients
½cupbutter,1 stick
4egg whites
2cupsall-purpose flour
1tspbaking powder
½tspsalt
¼tspbaking soda
¾cupbuttermilk
⅓cupmaraschino cherry juice
1½cupssugar
1tspvanilla
½tspalmond extract
maraschino cherries,with stems, optional garnish
1cupbutter,2 sticks, softened
4cupspowdered sugar
3tbspmaraschino cherry juice,or milk
½tspalmond extract
Preparation
Allow the butter and egg whites to stand at room temperature for 30 minutes.
Line 24 baking cups with paper bake cups or coat them with cooking spray.
In a medium bowl, stir together the flour, baking powder, salt, and baking soda.
In a separate bowl, whisk together the buttermilk and cherry juice until combined. Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
Add the sugar, vanilla, and almond extract, then beat until combined.
Add the egg whites, one at a time, beating well after each addition.
Alternately add the flour mixture and buttermilk mixture to the beaten mixture, beating on low speed after each addition just until combined.
Spoon the batter into the prepared muffin cups, filling each about ⅔ full.
Bake for 15 to 18 minutes, or until the tops spring back when lightly touched.
Cool the cupcakes in baking cups on wire racks until completely cooled.
In a large mixing bowl, beat the butter with an electric mixer on medium speed until smooth.
Gradually add 2 cups of the powdered sugar, beating well.
Beat in the maraschino cherry juice and almond extract.
Gradually beat in the additional powdered sugar.
If necessary, beat in additional juice, 1 teaspoon at a time, until the frosting reaches a spreading consistency. This should yield 4 cups of frosting.
Frost the cupcakes using a piping bag with a star tip, or spread the frosting on with a knife.
Top with cherries, serve, and enjoy!
