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1
Arrange oven rack in middle position and preheat oven to 350u00b0F. Line muffin tins with paper liners.
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2
In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
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3
In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.
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4
In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
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5
Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Fill cupcake liners 2/3 full.
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6
Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.
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7
Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Gradually add powdered sugar, beating until smooth
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8
In a small bowl, soften gelatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.
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9
In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hours.
