Cherry Cupcakes with Vanilla Buttercream

Happy Birthday to Me

Happy Birthday to Me....

cherry cupcakes

1 cup (228g) softened butter
4 eggs separated
2 cups (400g) sugar
1 cup (240ml) milk
1/4 tsp almond extract
4 cups (500g) flour
3 tsp baking powder
1 tsp salt
4 tbsp maraschino cherry juice
1 cup (266g) maraschino cherry halves

Oven 350F. Line a 12 count muffin tin with paper liners.
Cream butter and sugar, beat for 5 minutes.
Sift dry ingredients together, set aside. Add egg yolks to butter mixture. Add extracts.
Then dry and milk, alternating. Beat egg whites to stiff peaks. Fold whites into batter with cherries and juice.
Bake for 18 minutes.


vanilla buttercream

1 cup (228g) softened butter
3-4 cups (375-500g) sifted powdered sugar
1/2 tsp salt
1 tbsp vanilla 
4 tbsp milk or heavy cream

Beat butter and 3 cups sugar. Add vanilla, salt and 2 tbsp milk. Beat for 3 minutes. Add more sugar or milk to get right consistency. Frost cooled cupcakes.

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