and the dough tasted absolutely amazing!! and the frosting was even better! lol
i'm still in a debate with myself over what i'm going to make for Valentine's Day ...
any ideas?!???
haha!
onto the cupcakes .................
Cherry Almond Vanilla
yuuum ... lol
haha ... i guess they're perfect for Valentine's Day but still not sure if i wanna make these ...
Cherry Almond Vanilla Cupcakes
1/2 cup unsalted butter
4 egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp almond extract
1. allow butter and egg whites to stand at room temp for 30 minutes. meanwhile, line cupcake pan with paper baking liners. in a medium bowl sift together flour, baking powder, salt and baking soda. in a 2-cup glass combine buttermilk and cherry juice; set aside.
2. preheat oven to 350. in a large mixing bowl beat butter with electric mixer for 30 seconds. add sugar, vanilla and almond extract; beat until combined. add egg whites one at a time, beating well after each addition. alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
3. spoon batter into prepared muffin cups filling each one about 2/3 full.
4. bake for 15-18 minutes or until tops spring back when lightly touched. cool cupcakes in pan on wire rack for 5 minutes. remove from pan and cool completely.
Cherry Almond Vanilla Frosting:
allow 1/2 cup unsalted butter to stand at room temp for 30 minutes. in a large mixing bowl beat butter with electric mixer on medium speed until smooth. gradually add 1 cup powdered sugar, beating well. beat in 3 tbsp maraschino cherry juice or milk and 1/2 tsp almond extract. gradually beat in 3 cups additional powdered sugar. if necessary, beat in additional juice or milk, 1 tsp at a time, until frosting reaches piping consistency. frost cupcakes.
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