Soft and fluffy almond cupcakes topped with sweet cherry buttercream, creating an elegant and bakery-worthy dessert perfect for special occasions.
For the Almond Cupcakes:
1 1/3 cups cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
1 to 1 1/2 teaspoons almond extract
3 tablespoons sour cream, room temperature
1/3 cup milk (2% or whole), room temperature
For the Cherry Buttercream:
3/4 cup unsalted butter, softened
3 to 4 cups powdered sugar, sifted
3 to 4 tablespoons maraschino cherry syrup
1/2 teaspoon almond extract
Maraschino cherries, for garnish
Use full 1 1/2 teaspoons almond extract for stronger almond flavor.
Add finely chopped maraschino cherries to the batter for extra flavor.
If frosting is too thick, add milk or cream 1 tablespoon at a time.
Unfrosted cupcakes can be frozen for up to 2 months.
Find it online: https://chocolatecoveredamy.com/cherry-almond-cupcakes/