Edge and Vertex

So I made these guys on Monday. They were fun and fairly easy to make and extremely pretty. The absolute perfect shower cupcakes! I can't wait until I get to make them for a party or something...

Here's the recipe!

Cherry-Almond Vanilla Cupcakes

1/2 cup butter

4 egg whites

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/3 tsp baking soda

3/4 cup buttermilk

1/3 cup maraschino cherry juice

3/4 cup sugar

1 tsp vanilla

1 tsp almond extract

12 maraschino cherries, chopped

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 secons. 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. Mix in chopped maraschino cherries.

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 completely.

5. Using a pastry bag fitted with a large star tip, pipe frosting (recipe below) over tops of cupcakes. Top with cherries.

Frosting

1/2 cup butter, softened

4 cups powdered sugar

3 tbsp maraschino cherry juice

1/2 tsp almond extract

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. Grade beat in addition powdered sugar. If necessary, beat in additional juice or milk, 1 tsp at a time, until frosting reaches spreading consistency.

Adapted from bhg.com