Cherry Almond Cupcakes
Cherry Almond Cupcakes ~ Light & Fluffy Almond Cupcakes Topped with Cherry Frosting! Perfect for Holidays, Birthdays or Just Because!
There are some things in life I know I’m just not good at and I fully accept that. One of those things is being crafty. I have never been, nor ever will be the one that DIYs everything in there home and it looks amazing. My house is more or less a hodge podge of things I love that don’t quite go together in my opinion. I would love a huge budget to hire someone else to come in and redo all the decorating and make it look fancy and cute. Maybe I’ll sign up to be on one of those HGTV shows!
I can make Homemade Chocolate Covered Cherries all day long, but I’m not good at is decorating cakes and cupcakes. I don’t have the patience to do this. I’m also very intimidated by the entire process. Overwhelmed by the tedious things that need to happen. Instead I lean towards dump and bake desserts. Sometimes you just got to embrace your talents and work with your weaknesses!
When my friend Lindsay from Life, Love & Sugar came to me and asked me to review her AMAZING new cookbook Simply Beautiful Homemade Cakes I was a bit hesitant. I know how talented Lindsay is at making to-die for cakes and desserts. I’m always in awe of her talent and I also know I can’t hold a candle to her. I’m totally fine with that. She rocks.
I quickly emailed her back and said I’d love to help her out IF and only IF she included a recipe that even I could make! She laughed and assured me I could do it all, I was still very doubtful knowing my limitations. When I got her cookbook I pretty much drooled over everything. Everything. It as all gorgeous and amazing. I really didn’t expect anything else. Everything from Single Layer Cakes, Cupcakes, Layer Cakes, Ice Cream Cakes, Cheesecakes to Holiday Cakes. She has it covered.
Flavor combos like Red Wine and Chocolate, Mocha Nutella, Cherry Almond, Rocky Road, Caramel Apple and More! Are you drooling yet?? I still am.
I quickly choose these Cherry Almond Cupcakes to make because Cherry + Almond = Everything in my book. I was amazed how Lindsay laid everything out so simply plus she has these amazing tutorials in the back of her book. They pretty much hold your hand and walk you through all the processes of decorating. She’s so good she even gave me enough confidence I thought I could handle it! Now is she could just give me some of her patience!
These cupcakes turned out amazing. Light, Fluffy Cupcakes flavored with almond and then topped with Cherry Frosting!
Since it was my Mom’s birthday they day I made these we headed out to
show off share these babies with her! I was so proud of make accomplishment. I was juggling two kids and walking into their house when I promptly dumped the cupcakes on Miss K’s head and then onto the floor. I could have cried!
Luckily for us we salvaged enough for each of us and we got to enjoy them although they were quite as pretty!
See what other friends are making on social media by checking out the #simplybeautifulhomemadecakes hashtag!
Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cherry Almond Cupcakes
- 6 tbsp unsalted butter, room temperature
- 3/4 c. sugar
- 6 tbsp sour cream, room temperature
- 2 tsp almond extract
- 3 large egg whites room temperature, divided
- 1 1/4 c. all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp milk, room temperature
- 2 tbsp water, room temperature
- 1/2 c. salted butter, room temperature
- 1/2 c vegetable shortening
- 4 1/2 c. powdered sugar, divided
- 6 1/2 c. maraschino cherry juice
- 12-14 maraschino cherries
- Piping bag
- Ateco 808 icing tip (or another large round tip)
- Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3 to 4 minutes. Add the sour cream and almond extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
- Combine the flour, baking powder and salt in a medium bowl, then combine the milk and water in a small measuring cup. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining half of the flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
- Fill the cupcake liners about halfway with batter. Bake the cupcakes for 15 to 17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling. To make the frosting, beat the butter and shortening in a large bowl until smooth. Add 2 1?4 cups (259 g) of the powdered sugar and beat until smooth. Add the maraschino cherry juice and beat until smooth. Add the remaining 2 1?4 cups (259 g) powdered sugar and beat until smooth.
- Frost the cupcakes with the dome technique (refer to the tutorial on page 224, if needed), then add the sprinkles to the sides and a cherry on top. (For tips on adding sprinkles, refer to page 247, if needed.)
- Store cupcakes in the refrigerator in an airtight container to keep the cherries fresh. These cupcakes are best eaten within 2 to 3 days. If you’d prefer to not refrigerate the cupcakes, you can add the cherries just before serving.
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