But finally, today is the day to try this yummy recipe!
Happy Valentine’s Day!
This is Sommer’s recipe all the way. All I did was decrease the amount of vanilla and added some almond extract. I also added Amaretto to the frosting instead of Kirsch.
3 sticks unsalted butter, softened
2 c. sugar
2 large farm fresh eggs
1 t. pure vanilla extract
1 t. almond extract
1/2 cup chopped frozen dark sweet cherries
3 c. cake flour
3/4 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1 1/2 c. full-fat buttermilk
Preheat the oven to 350 degrees F. and line muffin tins with cupcake liners.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (3-5 minutes), scraping bowl often.
Add the eggs one at a time, mixing well. Add vanilla, almond extract and cherries. Beat and scrape the bowl.
Chopped frozen dark sweet cherries.
Whisk together the dry ingredients in a separate bowl.
Starting and ending with the flour mixture, alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
Use a cookie scoop and fill cupcakes liners (about half full). Do not over fill!
Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Cool completely before frosting.
Amaretto Frosting for Cherry Valentine’s Day Cupcakes
4 sticks unsalted butter, softened
2 pinches of salt
1 1/2 T. vanilla extract
4 T. Amaretto
8 – 11 cups powdered sugar
1-4 drops red food coloring (optional)
In the bowl of a stand mixture, beat the butter until light and fluffy (2 minutes). Scrape the bowl and beat in the salt, vanilla and Amaretto. Add the powdered sugar, a little at a time until the desired consistency is reached. Add food coloring if desired.
Frost cooled cupcakes.
I also did a sprinkling of red sugar.
Now for the bad news!
This is what happens when you over fill the cupcakes. 🙁This is what you do with the leftover “muffin tops” and frosting. 🙂
