CHERRY ALMOND VANILLA CUPCAKES

I took a study break over the weekend (brief, mind you) to make hubby's birthday cupcakes!  They were a pinterest find from here.  The following recipe is literally word for word from Better Homes and Gardens, so I'm not taking credit for them.  Regardless, they are seriously delicious!!

Cherry Almond Vanilla Cupcakes

1/2 cup butter/margarine at room temp

4 egg whites at room temp

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

3/4 cup buttermilk or sour milk*

1/3 cup maraschino cherry juice

1 1/2 cups sugar

1 tsp vanilla

1/2 tsp almond extract

12 maraschino cherries, halved

*Sour milk can be made by adding 2 tsp of lemon juice to 3/4 cup of milk.

Line a muffin tin with bake cups and preheat the oven to 350.  In a medium bowl, stir flour, baking powder, salt, and baking soda.  In another bowl, combine the buttermilk/sour milk and cherry juice.  

Beat the butter with an electric mixer and add the sugar, vanilla, and almond extract.  Don't beat too much (that's apparently the secret to a great cake).  Add the egg whites one at a time, beating briefly after each.  Alternately add the dry ingredients and the sour milk mixture, beating on low speed after each.

Pour the batter into the muffin cups until about 2/3 full.  Press a cherry half into the batter (it doesn't have to be completely covered by batter - the cherry will sink into the middle of the cupcake).

Bake for 15 to 18 minutes (I found closer to 18 in my oven) until they spring back when touched.  Cool before frosting.

Cherry Almond Butter Frosting

1/2 cup butter/margarine at room temp

4 cups powdered sugar

3 tbsp maraschino cherry juice

1/2 tsp almond extract

milk

Mix or beat the ingredients together and add the amount of milk needed to create a nice consistency.