September 15, 2015

Cherry Almond Cupcakes

These yummy cupcakes are made with cake mix which is something I hardly do but I spruced up the batter and it makes them taste homemade.  No one will ever know any better.


Almond Cherry Cupcakes:
 1 box white cake mix
1/3 cup vegetable oil
3 eggs 
1/2 cup sour cream
3/4 cup buttermilk
2 tsp almond extract
1 cup maraschino cherries, chopped

Almond Buttercream:
1 cup butter, softened (2 sticks)
2 tsp almond extract
4 cups powdered sugar
1/4 heavy cream, use as needed*
1 jar maraschino cherries with stems

Directions for cupcakes

  1. Preheat oven to 350° 
  2. In a large bowl, whisk eggs, buttermilk, oil, sour cream and almond extract until smooth.
  3. In a separate bowl, sift cake mix. (You don't want any lumps) Then stir cake mix into wet ingredients.
  4. Fold in chopped cherries
  5. Fill cupcake liners 2/3 full and bake for 20-23 minutes or until toothpick comes out clean.
  6. Completely cool cupcakes before frosting.

 Directions for frosting

  1. Beat butter until fluffy, about 2 minutes.
  2. Add almond extract and slowly add powdered sugar.
  3. Add cream until you reach desired consistency.
  4. Pipe frosting onto cooled cupcakes ( 1 used a 1M tip)
  5. Make your cupcakes personal by adding stemmed cherries, red sprinkles, etc.
* makes 24 cupcakes
* you can use milk instead of heavy cream but it won't have the same thick consistency.
* store in refrigerator and bring to room temp before serving.

No comments:

Post a Comment