Cherry Almond Vanilla Cupcakes
From bhg. These sound delightful, though i have yet to try them.
Steps
Allow butter and egg whites to stand at room temperature for 30 minutes.
Meanwhile , line twenty-four 2-1 / 2-inch muffin cups with paper bake cups.
In a medium bowl stir together flour , baking powder , salt , and baking soda.
In a 2-cup glass measuring cup combine buttermilk and cherry juice.
Set aside.
Preheat oven to 350 degrees f.
In a large mixing bowl beat butter with an electric mixer on medium to high speed 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 addition just until combined.
Spoon batter into prepared muffin cups , filling each about two-thirds full.
Use the back of a spoon to smooth out batter in cups.
Press a cherry half into batter in each cup.
Bake for 15 to 18 minutes or until tops spring back when lightly touched.
Cool cupcakes in muffin cups on .
Ingredients
butter, egg whites, all-purpose flour, baking powder, salt, baking soda, buttermilk, maraschino cherry juice, sugar, vanilla, almond extract, maraschino cherries, powdered sugar, milk, maraschino cherry