Week 17: Almond Cherry Cupcakes

I kind of have a crush on Joe. Trader Joe, that is.

Cherry preserves suspended in cake batter. What could be better?

Try not to smile. C'mon, try!

My favorite looking cupcake yet.

You know the expression "A cherry on top." What's that mean to you? I've used it for not so good reasons like when things seem to be going awry and then one final thing happens and it's "the cherry on top." I've also used it when good things happen. Many, many good things happen in my life. Thankfully, way more than bad.

These cupcakes just make me happy looking at them. The cake is pretty good but not my best work. I added half the batter to the cups then spooned in a teaspoon of cheery preserves, then added another dollop of batter. They baked up really well but I am just not crazy about the taste. I am not sure why but the flavor just isn't rich enough. Next time, I would maybe just add a cherry in the middle, not preserves. Maybe more vanilla too. I did use Trader Joe's preserves which are really good and just makes me happy using things from Trader Joe's. We have to travel about 90 minutes to our nearest one. Wish Joe would move a little closer. If you haven't been to one, you should make a point to go. The frosting was delicious though and I am kind of proud to say, an original recipe of my own. The recipe is below. Hope you try these, they will bring a smile to any one's face.

UPDATE: After these glorious little beauties had time to completely cool and flavors to blend, delish! That part about not my best works was crazy talk. Hope you try them!

Cupcakes

1 Butter Cake Mix
3/4 cup sour cream
3/4 cup buttermilk
1/3 cup oil
4 egg whites
2 tsp. vanilla extract

Gently combine oil, sour cream, buttermilk, egg whites and vanilla. Add sifted cake mix. Mix well. I just hand mixed these. Maybe that was the problem with the cake, not sure. Like I said before, any excuse to use my Kitchenaid mixer is a good day. Add half of batter to cups, spoon 1 tsp. of cherry preserves or just cherry pie filling. Add a little more batter on top. Bake at 350 degrees for about 15 minutes.

Almond Buttercream Frosting

1 cup shortening
1/2 cup margarine or butter
3 cups powdered sugar
1 tsp. salt
2 tbsp. almond extract
A little water if needed.
1-2 tbsp. Maraschino cherry juice

Gently combine shortening, margarine or butter,and powdered sugar, cream together well. Wiping down sides of bowl frequently. Add salt, extract and cherry juice. Increase speed and whip to light and fluffy. Add water or more juice if needed. Place a maraschino cherry on top of frosted cupcake. Sit back and admire your work!