Cherry Almond Cupcakes Delight
Ingredients:
For the Cupcakes:
All-purpose Flour: 1 ½ cups
Sugar: ¾ cup
Baking Powder: 1 ½ tsp
Salt: ½ tsp
Unsalted Butter: ½ cup, softened
Eggs: 2 large
Milk: ½ cup
Almond Extract: 1 tsp
Vanilla Extract: 1 tsp
For the Cherry Filling:
Cherries: 1 cup, fresh or frozen, pitted and chopped
Sugar: ¼ cup
Cornstarch: 1 tbsp
Water: 2 tbsp
For the Cream Cheese Frosting:
Cream Cheese: 8 oz, softened
Unsalted Butter: ½ cup, softened
Confectioners’ Sugar: 3 cups
Vanilla Extract: 1 tsp
For Garnish:
Fresh Cherries: with stems
Almond Slices
Cherry Syrup or Cherry Jam: for drizzling
Instructions:
Cupcake Preparation:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, sugar, baking powder, and salt.
Add butter, eggs, milk, almond, and vanilla extract; beat until smooth.
Fill cupcake liners 2/3 full and bake for 18-20 minutes.
Allow to cool completely on a wire rack.
Cherry Filling:
Mix cherries, sugar, cornstarch, and water in a saucepan; simmer until thickened (5-7 minutes).
Let the filling cool completely.
Cream Cheese Frosting:
Beat cream cheese and butter until smooth.
Gradually add confectioners’ sugar and vanilla, beat until fluffy.
Assemble the Cupcakes:
Cut a hole in the center of each cupcake; fill with cherry filling.
Frost with cream cheese frosting.
Garnish with a fresh cherry, almond slices, and a drizzle of cherry syrup or jam.
Serving:
Enjoy immediately or keep refrigerated until serving.
Tips:
Freshness: Use fresh cherries for the best flavor.
Variations: Add lemon zest to the filling for extra zest.
Storage: Best enjoyed within a few days; keep refrigerated.
