#cherryburst

These Cherry Almond Cupcakes are a delightful treat with a burst of cherry flavor and a hint of almond. Perfect for special occasions or anytime you crave a sweet and fruity dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp almond extract. 1/2 cup milk. 1/2 cup chopped maraschino cherries. 1/2 cup sliced almonds, toasted. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 tsp almond extract. 2-3 tbsp maraschino cherry juice. Red food coloring optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the almond extract and mix well. Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Chop the maraschino cherries and toast the almond slices, then fold them into the mixture. Fill up each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down. Melt the butter and mix it with the powdered sugar, almond extract, and maraschino cherry juice to make the frosting. If you want a pink color, add red food coloring. Spread the cherry almond frosting on the cupcakes after they have cooled. Put a maraschino cherry and some sliced almonds on top of each cupcake. Enjoy your Cherry Almond Cupcakes after you're done making them!

Prep Time: 20 minutes

Cook Time: 20 minutes

Taste the flavor of rich, bold and saturated mahogany sound shaped into the offset form

Kononykheen Breed Twenty Eight