Cheery Cherry Chip Cupcakes

Name: Cheery Cherry Chip Cupcakes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 18
Cuisine: American
Ingredients: 1 teaspoon almond extract; 2 teaspoons almond extract; 1 Tbsp baking powder; 1 Tbsp Reserved maraschino cherry juice; 2 egg whites, beaten to stiff peaks; 473 milliliters Gold all-purpose flour; 18 servings Pink food color; 283 grams jar maraschino cherries, drained, liquid reserved; 18 maraschino cherries with stems; 118 milliliters maraschino cherry liquid; 0 teaspoons salt; 296 milliliters sugar; 118 milliliters unsalted butter; 2 containers Betty Whipped vanilla frosting; 59 milliliters whole milk

You can never have too many dessert recipes, so give Cheery Cherry Chip Cupcakes a try. This recipe serves 18. One serving contains 191 calories, 2g of protein, and 5g of fat. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. This recipe is typical of American cuisine. If you have almond extract, pink food color, baking powder, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F. Line 18 regular-size muffin cups with paper baking cups; set aside.

Equipment you will use

Muffin Liners

Oven

Finely chop cherries with large chefs knife.

Ingredients you will need

Cherries

Equipment you will use

Chefs Knife

Place chopped cherries in paper towel-lined bowl to drain while preparing batter.

Ingredients you will need

Cherries

Equipment you will use

Paper Towels

Bowl

In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.

Ingredients you will need

Almond Extract

Cherries

Milk

Equipment you will use

Measuring Cup

Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.

Ingredients you will need

Egg Whites

Food Color

Cherries

Butter

All Purpose Flour

Milk

Equipment you will use

Muffin Liners

Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack

Muffin Liners

To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid.

Ingredients you will need

Frosting

Cherries

Equipment you will use

Bowl

Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula.

Ingredients you will need

Almond Extract

Food Color

Cupcakes

Spread