Cherry Chocolate Chip Cupcakes
½ cup butter
4 egg whites
2 cups all purpose flour
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
¾ cup buttermilk
1/3 cup maraschino cherry juice*
1 ½ cups sugar
1 tsp. vanilla
½ tsp. almond extract
½ cup mini chocolate chips
Allow butter and egg whites to stand at room temperature for 30 minutes. In a medium bowl stir together flour, baking powder, salt and baking soda. Combine buttermilk and cherry juice; set aside. Preheat oven to 350. In large mixing bowl beat butter on medium to high speed. Add sugar, vanilla and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture beating on low after each just until combined. Stir in chocolate chips. Spoon batter into 24 paper lined muffin cups. Bake for 15 to 18 minutes. Cool completely before frosting.
Allow ½ cup butter to stand at room temperature for 30 minutes. Beat butter with electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 tbs. maraschino cherry juice* and ½ tsp. almond extract. Gradually beat in 3 cups additional powdered sugar. Beat in additional cherry juice or milk 1 tsp. at a time to reach piping consistency.
Pipe frosting onto cupcakes using decorator tip of your choice. I've used both Wilton 1M and 2D for mine. Top cupcakes with extra mini chocolate chips.
*You don’t have to buy a jar of maraschino cherries just to use the juice. I’ve found maraschino cherry syrup by the ice cream toppings in the grocery store.
This recipe was adapted from one I found in a special cupcake edition of Better Homes and Gardens.
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