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1
Preheat oven to 350 degrees.
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2
Grease or line muffin tins.
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3
In a large bowl, cream together first portion of butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes).
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4
Add two egg yolks and mix for an additional minute.
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5
Add remaining egg yolks and mix for an additional minute. Add vanilla and almond extracts and mix in.
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6
In a separate bowl, combine flour, baking powder and salt.
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7
In another bowl, combine milk and marashino cherry juice.
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8
Alternate between adding dry ingredients and liquid ingredients to the butter mixture, a little bit at a time.
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9
Fold in chopped cherries.
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10
In small bowl, beat egg whites on high until stiff peaks form.
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11
With a rubber spatula, add about 1/2 cup of the egg whites to the mixture and fold in gently, to separate and lighten the batter.
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12
Add remaining egg whites and fold in gently until no white streaks are present.
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13
Fill cupcake tins half full and bake for 22 to 25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
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14
Allow cupcakes to cool in the pan for ten minutes before removing to a wire wrack.
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15
Allow to cool completely before decorating.
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16
For the frosting, mix remaining butter and the shortening in a medium bowl until light and fluffy (about three minutes).
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17
Add almond extract and mix until combined.
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18
Add icing sugar a little at a time, mixing until combined after each addition.
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19
Once all of the icing sugar has been mixed in, add milk 1 Tbsp at a time until icing has reached desired consistency.
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20
In a dry frying pan, toast almond slices ove
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21
R medium heat until they become fragrant and turn light brown. Keep the almonds moving and flip frequently so that they don't burn.
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22
Pipe a swirl of frosting on each cupcake using a 1M tip.
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23
Place three or four toasted almond slices on each.
