Cherry Almond Cupcakes

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Almond extract
  • 2 tsp Baking powder
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 6 tbsp Butter, unsalted
  • 6 tbsp Milk
  • 6 tbsp Sour cream

• Liquids

  • 2 tbsp Water

• Other

  • CLICK HERE FOR THE RECIPE

Found on momontimeout.com

Description

Ingredients

• 6 tbsp unsalted butter, room temperature
• ¾ cup granulated sugar
• 6 tbsp sour cream, room temperature
• 2 tsp almond extract
• 3 large egg whites, room temperature, divided
• 1¼ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 6 tbsp milk, room temperature
• 2 tbsp water, room temperature
• CLICK HERE FOR THE RECIPE

Directions

• Preheat oven to 350F.
• Prepare a cupcake pan with cupcake liners.
• Cream butter and sugar together in a large mixing bowl until light in color and fluffy, about 4 minutes.
• Mix in sour cream and almond extract until well combined.
• Add one egg white and mix until combined.
• Add remaining two egg whites and mix until combined, scraping down sides of bowl as needed.
• In a medium bowl, combine the flour, baking powder, and salt.
• Add half of the flour mixture to the batter and mix until well combined.
• Add the milk and water and mix until combined.
• Add remaining flour and mix until well combined, scraping down sides of bowl as needed.
• Fill the cupcake liners about halfway to two-thirds full of batter. Bake for 15 to 17 minutes or until an inserted toothpick comes out with a few crumbs.
• Removed cupcakes from the oven and allow to cool for 2 to 3 minutes before transferring to a cooling rack to cool completely.
• Frost with Maraschino Cherry Frosting. Find the recipe HERE.