Cupcakes. .They are NOT just for girls. .

This is what we were all feeling like by the end of the day set aside for fair baking. .

A little CRAZY!

I always like for the boys to take two items. .

I don't know why. .

I just do.

They were both going to make yeast breads. .

So the second recipe I wanted them to do was allowably (by me) simpler.

And MY new love. .

Is homemade cupcakes with real butter cream.

I also happened to have many recipes pinned on Pinterest.

He got the equivalent of a purple ribbon on both his Oatmeal Wheat Bread and these Cherry Almond Vanilla cupcakes. .

Grant also took some photos and horticulture exhibits.

I'd be glad to share the bread recipe with anyone who might like it. .

But I knew that these cupcakes were different. .

And easy enough for anyone to fix. .

We got the recipe from Better Homes and Gardens.

Look out though. .

As awesome as he felt he did decorating these. .

He'll be up on Cupcake Wars reality show soon!

Enjoy!

 

Cherry Almond Vanilla Cupcakes

1/2 cup butter

4 egg whites

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup buttermilk or sour milk

1/3 cup maraschino cherry juice

1 1/2 cups sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

12 maraschino cherries, halved

1 recipe Cherry-Almond Butter Frosting

Maraschino cherries with stems (optional)

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. 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 to beaten mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from tins. Cool completely on wire racks.
5. Using a pastry bag fitted with a large star tip, Pipe frosting over the cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Butter Frosting

Ingredients

1/2 cup of butter, softened

4 cups of powdered sugar

3 tablespoons of maraschino cherry juice or milk

1/2 teaspoon of almond extract

 Milk

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Just like little rosebuds!!

The first batch we made. .

We popped a cherry on the top. .

But Grant HAD to draw the line there. .

No cherries for the fair exhibits. .

They weren't manly enough!!