Batter:
1 1/3 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup whole milk
¼ cup unsalted butter (1/2 stick), softened
1 large egg
½ teaspoon almond extract
½ teaspoon vanilla extract
½ cup cherry preserves
1 jar large maraschino cherries, drained and patted dry
Icing:
2 ½ cups sifted confectioner’s sugar
2 tablespoons milk
2 teaspoons maraschino cherry juice
Preheat oven to 350 degrees. Line cupcake/muffin pan with paper liners and set aside. In a large bowl, combine the flour, sugar, baking powder, and salt with a whisk; add the milk, butter, egg, and extracts. Beat together at a medium speed for about one minute.
Spoon one tablespoon of the batter into each cupcake/muffin cup. Spoon one teaspoon of the cherry preserves (try to center it), and finish with a second tablespoon of the batter on top of the preserves. Bake for 17-18 minutes until tester comes out clean and cool on a cooling rack.
While the cupcakes are cooling, make the icing: Combine the sifted confectioner’s sugar with the milk and cherry juice until the consistency is thick enough to spread. Add more milk to achieve this, or more confectioner’s sugar. Add more cherry juice to achieve the shade of pink desired.
Once cupcakes are cooled completely, frost with the pink icing. Dip half of each maraschino cherry in some of the remaining icing and place on top of each cupcake. Makes about 16 cupcakes.
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