- TORONTO, ON (M5H2M3)
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Servings:
24
Ingredients
| 1/2 cup | butter, at room temperature |
| 4 | egg whites, at room temperature |
| 2 cups | flour |
| 1 tsp | baking powder |
| 1/2 tsp | salt |
| 1/4 tsp | baking soda |
| 3/4 cup | buttermilk |
| 1 cup | maraschino cherries with juice, pitted & chopped in food processor |
| 1 1/2 cups | sugar |
| 1 tsp | vanilla |
| vanilla icing |
Preparation
Line 24 muffin tins and preheat the oven to 350F.
Mix together flour, baking powder, salt, and baking soda.
In a separate bowl, mix together buttermilk and cherries.
In a separate bowl, beat butter, and then beat in sugar and vanilla.
Alternate adding the flour mixture and the buttermilk mixture to the butter mixture. Beating to combine well.
Pour the cupcakes into the muffin tins and bake for 15-18 minutes, until a toothpick inserted comes out clean.
Let cool, and ice.
Goes great with this royal icing recipe!
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