Best 2 Cherry Almond Vanilla Cupcakes Recipes
Indulge in a delightful journey of flavors with our tantalizing Cherry Almond Vanilla Cupcakes, where each bite offers a harmonious blend of sweet cherries, nutty almonds, and warm vanilla. These delectable treats are a symphony of textures, featuring a moist and fluffy vanilla cupcake base, studded with plump and juicy cherries, and topped with a luscious almond buttercream frosting that adds a touch of sophistication. But that's not all! This article also presents a collection of equally tempting recipes that will satisfy your sweet cravings. From the classic Vanilla Cupcakes to the decadent Chocolate Cupcakes, and the refreshing Lemon Cupcakes, each recipe promises a unique and unforgettable taste experience. Whether you're a seasoned baker or just starting your culinary adventure, our recipes are meticulously crafted to ensure success and enjoyment in every bite. So, prepare to embark on a delightful baking expedition, and let the aromas of freshly baked cupcakes fill your kitchen with joy and happiness.
Here are our top 2 tried and tested recipes!
CHERRY-ALMOND VANILLA CUPCAKES
Make and share this Cherry-Almond Vanilla Cupcakes recipe from Food.com.
Provided by under12parsecs
Categories Dessert
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
- Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- For the frosting: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.
- Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.
CHERRY & ALMOND EASTER CUPCAKES
These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Yield Makes 24 cupcakes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
- Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.
- Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.
Tips:
- Precise Measurements: Accurate measuring of ingredients is crucial for successful baking. Use a kitchen scale for dry ingredients and a measuring cup for liquids.
- Room Temperature Ingredients: Bring butter, eggs, and milk to room temperature before mixing. This helps them combine smoothly and evenly.
- Creaming Butter and Sugar: Creaming butter and sugar until light and fluffy incorporates air, resulting in a tender cupcake.
- Folding Dry Ingredients: Gently fold dry ingredients into the wet mixture to avoid overmixing, which can lead to tough cupcakes.
- Fill Cupcake Liners Properly: Fill cupcake liners about 2/3 full to allow for rising during baking.
- Proper Oven Temperature: Preheat the oven to the correct temperature before baking to ensure even cooking.
- Toothpick Test: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done baking.
- Cooling Cupcakes: Let cupcakes cool completely in the pan before frosting to prevent frosting from melting.
Conclusion:
The cherry almond vanilla cupcakes are a delightful treat that combines the flavors of sweet cherries, nutty almonds, and aromatic vanilla. With their moist and fluffy texture, these cupcakes are perfect for any occasion. Whether you're a seasoned baker or a beginner, this recipe provides detailed instructions and helpful tips to ensure success. Remember to follow the steps carefully, measure ingredients precisely, and enjoy the process of creating these delectable cupcakes. They are sure to be a hit with your family and friends!
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