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These delightful little cupcakes are packed full of maraschino cherry flavor.
Heat oven to 350°F. Place mini-foil or paper baking cups into 24 mini-muffin pan cups. Set aside.
Combine flour, baking powder, baking soda and salt in bowl. Combine buttermilk and cherry juice in 1 cup glass measuring cup. Set aside.
Place 1/4 cup butter into bowl; beat at medium speed until creamy. Add sugar, vanilla and 1/4 teaspoon almond extract; continue beating until well mixed. Add 1 egg white at a time, beating well after each addition. Add flour mixture alternately with buttermilk mixture, beating at low speed after each addition, until just combined. Stir in chopped cherries.
Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake 15-18 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
Combine powdered sugar, 1/3 cup butter and 1/4 teaspoon almond extract in bowl; beat at medium speed until well mixed. Continue beating, adding enough milk for desired piping consistency.
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup; let stand 5 minutes.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3940
© 2014 Land O'Lakes, Inc.
Since everyone seems to be so busy lately. So, my girlfriends and I are getting together for brunch to plan a few gatherings and playdates. While our main objective is to get some dates on the calendar, I have to be honest: we’re going to have more fun seeing each other and catching up than actually planning things to do! And, since it’s really all about the food when you get together with friends, I’m going to make Chocolate Toffee Brunch Biscuits to share.
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