In the realm of baked goods, a standout creation mesmerizes with its fusion of flavors and textures. The Heavenly Cherry Almond Cupcake is this creation’s name, a confection that promises a celestial experience with every bite.
A Symphony of Flavors
Embark on a culinary journey with these cupcakes, where the tartness of cherries melds with the nutty, sweet essence of almonds. This combination isn’t just a pairing; it’s a celebration. Each component complements the other, creating a flavor profile that is both complex and utterly satisfying.
Texture That Dances
Beyond flavor, the texture plays a pivotal role in the allure of these cupcakes. Imagine the tender crumb of the cake, enriched with almond pieces that add a delightful crunch. Topped with a cherry-infused frosting that’s silky smooth, each cupcake offers a textural dance that’s as captivating as its taste.
Crafted for Perfection
Precision in preparation brings these cupcakes to life. From selecting the ripest cherries to finely grinding the almonds, no detail is overlooked. The batter, whipped to the perfect consistency, ensures that each cupcake is light yet satisfying. It’s a testament to the art of baking, where every step, every ingredient, contributes to the final masterpiece.
A Treat for All Occasions
Whether it’s a gathering of friends, a family celebration, or a moment of solitary indulgence, Heavenly Cherry Almond Cupcakes fit the scene perfectly. They are not just desserts; they’re an expression of joy, a way to elevate any moment to something truly special.
Ingredients:
Cake:
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 teaspoon almond extract
3/4 cup sour cream
1/4 cup milk
Filling:
1/2 cup cherry preserves
Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon almond extract
Fresh cherries, for garnish
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in almond extract.
Alternate adding dry ingredients and sour cream/milk to the creamed mixture, beginning and ending with dry ingredients. Mix until combined.
Fill each cupcake liner a third full with batter. Add a dollop of cherry preserves, then cover with more batter until two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
For the frosting, beat butter until creamy. Gradually beat in powdered sugar, then cream and almond extract until fluffy.
Pipe frosting onto cooled cupcakes and top with a fresh cherry.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Kcal: 390 kcal | Servings: 12 cupcakes