Cherry Almond Cupcakes

Real talk: I love to bake but I love to eat even more. It’s bad enough that I find myself eating cupcakes for breakfast, lunch and dinner if they’re readily available. This is what happens when a baker has no self-control and since a good dealer doesn’t do his own drugs as they say, I’ve had to chill out on the cupcakes to avoid developing Type 2 Diabetes. Anyway, this weekend was my friend Kate’s baby shower and the cupcakes came out of retirement. I decided to make my Cherry Almond Cupcake Recipe because: 1. These cupcakes are pink and the baby is a girl and 2. They’re damn delicious.

Scroll down and find out how to make these tasty treats in your own kitchen.

 


Here’s what you need:

Cupcakes:

– 4 eggs

– 1 cup of unsalted butter

– 2 cups of sugar

– 1tsp pure almond extract

– 1 cup of milk

– 1tsp baking powder

– 3 cups of all-purpose flour

– Dash of salt

 

Cherry Buttercream Icing:

– 1 cup softened butter

– 5 cups of powdered sugar

– ½ cup maraschino cherry juice

 

Here’s what you do:

Cupcakes:

1. Preheat oven at 350 degrees.

2. Cream eggs, butter and sugar with an electric beater until smooth.

3. Add pure almond extract.

4. In a separate bowl, sift together baking powder, flour and salt.

5. Add dry ingredients to bowl gradually.

6. Add milk and beat until smooth. Do not overmix batter or these puppies will end up dense and dense is not your friend.

7. Line cupcake tins and scoop batter into liners. I use an ice cream scoop for uniformity purposes, but if sameness isn’t your cup of tea then you do you Boo Boo.

8. Bake for 18 to 20 minutes. Once ready, set on rack and cool completely.

 

Cherry Buttercream Icing:

1. Beat butter, gradually adding icing sugar and maraschino cherry juice to bowl until frosting is creamy but firm enough to hold its shape once piped. If 5 cups isn’t enough, keep adding ½ cup increments of powdered sugar until desired consistency is achieved.

2. Once the cupcakes have sufficiently cooled, frost the yummy fuckers.

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