Cherry Almond Cupcakes

I love weddings.
I’ll admit i’m one of those girls who just loves dressing up to go to a wedding, even if I don’t have a date, and seeing the happy couple say those 2 magical words, “I do” proposing their undeniable love to each other.

I can’t help it, i’m a hopeless romantic. I dig that stuff.
Besides watching the mushy gushy side of weddings I also look forward to the cake!

There’s no denying that the wedding cake is going to look amazing, but the taste… doesn’t always give it justice. It’s sometimes too dry or bland. It just doesn’t work.
But that’s how these cupcakes got inspired, by a wedding cake gone right!
 
Ok, it wasn’t a wedding cake, it was wedding cupcakes, made by the bride herself, and let me just say they were amazing.
Her cupcakes were almond flavored with a raspberry filling.
Mine are a little different.

Almond cupcakes with a cherry filling and cherry buttercream icing. Umm yes.
These cupcakes satisfied my craving for almond flavored anything perfectly.
 
I probably ate about 5 of these cupcakes and then made myself share with other people. I know, i’m greedy. But trust me, try these and you won’t want to share either.

Almond Cherry Cupcakes

(Recipe by Sarah Eats Austin)
 
Cupcakes
 
3/4 cup all-purpose flour
1/2 cup + 2 tbls cake flour
1 stick butter
1 cup sugar
2 eggs (room temperature)
1/2 cup milk
1/2 tsp vanilla extract
3/4 tsp almond extract
slivered almonds (optional)
cherries (optional)
Cherry Filling
 
1/2 cup frozen cherries
1/2 cup sugar
1/2 tsp vanilla extract
1-2 tsp cornstarch
Almond Cherry Buttercream Frosting
 
1 stick butter
splash of milk
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tbls maraschino cherry juice
2-3 cups powdered sugar
Directions
 
Pre-heat oven to 350 F.
For the cupcakes, sift together the flours into a bowl. Set Aside.
In a stand mixer cream butter until smooth, then gradually add sugar until fluffy. About 3 minutes. Add the eggs 1 at a time, completely incorporating before adding the next, scraping down the sides of the bowl as needed. Add the extracts and mix. Alternating with the flour and milk, add some of the flour mixture, mix to combine, then add some milk and combine. Ending with the flour mixture.
Spoon into prepared cupcake liners and bake until a toothpick inserted comes out clean, about 15-18 minutes.
While the cupcakes are baking make the cherry filling by combining the cherries and sugar in a small saucepan over medium heat. Cook until sugar dissolves and the mixture is liquidy, then add the vanilla extract. Next add the cornstarch a little at a time until desired consistency. Boil for about 1 minute after putting the cornstarch to remove any after taste. Take off heat and let cool.
To make the buttercream, cream the butter in a stand mixer until light and fluffy. Add in the milk, extracts, and maraschino cherry juice and mix to combine. Add in the powdered sugar a cup at a time until desired consistency for frosting. Add more sugar if it’s too liquidy, and more milk if it’s too thick.
Assemble
 
Using a paring knife cut a small hole into the tops of the cupcakes, fill with the cherry filling, and frost to cover the cherry filling. Garnish with slivered almonds and a cherry if desired. Dig in and enjoy!

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