Cherry Vanilla Cupcakes
Ingredients
Cupcake Ingredients
-
½
cup
butter
-
4
egg whites
egg whites
-
2
cups
all-purpose flour
-
1
tsp
baking powder
-
½
tsp
salt
-
¼
tsp
baking soda
-
¾
cup
buttermilk
-
⅓
cup
maraschino cherry juice
-
1½
cups
sugar
-
1
tsp
vanilla
-
½
tsp
almond extract
-
maraschino cherries
optional garnish
maraschino cherries with stems
Frosting Ingredients
-
1
cup
butter, softened
-
4
cups
powdered sugar
-
3
tbsp
maraschino cherry juice or milk
-
½
tsp
almond extract
Instructions
- Allow butter and egg whites to reach room temperature.
- Line baking cups with paper or coat with cooking spray.
- Mix flour, baking powder, salt, and baking soda in a bowl.
- Whisk together buttermilk and cherry juice in another bowl.
- Preheat oven to 350°F.
- Beat butter in a large bowl until creamy, then add sugar, vanilla, and almond extract.
- Add egg whites one at a time, mixing well after each addition.
- Alternate adding flour mixture and buttermilk mixture, mixing until just combined.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes until tops spring back when touched.
- Cool cupcakes completely on wire racks.
- For frosting, beat butter until smooth, then gradually add powdered sugar.
- Mix in cherry juice and almond extract, then add more sugar until desired consistency is reached.
- Frost cupcakes and garnish with cherries if desired.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
2g
Sodium
200mg
Cholesterol
20mg
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