How to Make Almond Flavored Cupcakes with Maraschino Cherries

These sweet bakery style almond flavored cupcakes are delicate and fluffy. With finely chopped maraschino cherries dispersed perfectly throughout, they pair with that nutty almond flavor we all love. Making for a cupcake that is both perfectly sweet and nutty.

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What are high ratio cakes?

When I first looked up how to make a cupcake that would be worthy of a bakery I was told to go with a high ratio cake recipe. What the heck is a high ratio cake? I decided to do a little research and found out quite a lot about those seemingly delicious store bought cakes.

On the surface of it all I learnt that the basics of these cakes is that they have high quantities of sugar. Equal and sometime more than the amount of flour. That is a lot of sugar, but I figure I can live with that it isn’t the end of the world to have a little more sugar every now and then.

But then I went a little deeper into those high ratio cake ingredients and found some unpleasant ingredients. These included emulsified shortenings and high ratio flours. Why is that bad?

Lets look at the emulsified shortenings first:

• They are refined fats that have been blended with mono and digycerides. If you would like to learn more about these additives you might find this web post interesting
• It is heavily processed
• It is not the usual shortening you find in store it is a specialty shortening although Crisco do sell a high ratio shortening.
• Emulsified shortening can cause a lot of unpleasant side effect. Including high blood pressure, gut inflammation, and possibly linked to some cancers.

What about high ratio flour:

• The flour is highly refined removing any goodness.
• If that wasn’t enough, many cake flours are also bleached, often using chlorine. This process changes the proteins and starches that naturally occur in the wheat. While there have been concerns raised about the chemicals used during bleaching, I prefer to stick with unbleached flour whenever I can.
• With zero health benefits it is lacking in any nutritional benefits.
• Cause inflammation, may lead to diabetes and heart problems as well as a slew of many more issues.

But don’t worry, this recipe doesn’t rely on emulsified shortenings or high-ratio flours. Instead, we’re sticking with simple ingredients: good old butter and plain unbleached white flour.

Now, I know white flour isn’t always considered the ideal choice for cakes, but I prefer it because it isn’t heavily processed and still contains a good amount of protein. While some bakers reach for specialty cake flours, I’ve found that plain flour produces great results. For me, it’s an easy choice and one I’d happily make over many of the more processed alternatives available today.

To Make Almond Flavored Cupcakes you will need:

Tools:

• Mixing bowls
• Electric beater or a stand mixer
• Measuring spoons
• Measuring cups or a kitchen scale
• Two muffin tins, you can use one and bake in two batches
• Cupcake liners
• Paper towel, cut into small squares. The size of the base of the cupcake, this is optional see my tips below.
• Cooling rack

Ingredients:

• All purpose flour
• Granulated sugar
• Salted butter
• Large eggs
• Baking powder
• Milk
• Sour cream
• Almond extract, or an almond emulsion
• Maraschino cherries

How to make Almond Flavored Cupcakes

Like with most baking recipes, you’ll want to get your oven preheated. I hate to admit how many times I’ve forgotten this step, only to remember once the batter is already made.

Next, take your cupcake tin and add your cupcake liners. See my tips below for how to avoid those greasy bottoms. Also, finely chop the maraschino cherries now, as this will save you having to do it later.

To make the batter, begin by placing the butter and sugar into a mixing bowl and beat them together for at least 5 minutes. I would highly recommend using an electric mixer for this step. The mixture should become light and fluffy, with the sugar beginning to dissolve. You may need to scrape down the sides and bottom of the bowl using a spatula.

Next, add the eggs one at a time, beating on a low speed after each addition until fully incorporated.

In a small jug, measure out the milk, then add the sour cream and almond extract. Give everything a really good mix. Pour the liquid mixture into the mixing bowl and beat on a low speed until well combined, scraping down the sides of the bowl once again when you’re done.

In another small bowl, whisk together the dry ingredients: the flour, baking powder, and salt, until they are evenly combined.

Add the dry ingredients to the main mixing bowl along with the chopped maraschino cherries. Using a spatula, gently fold everything together by hand until just combined. This helps prevent the batter from becoming overworked and keeps all the air you incorporated during the previous steps.

Bake

I like to use a large cookie scoop for this step, but you can also use a dessert spoon. Divide the batter evenly between the cupcake liners. Don’t overfill the cases as you would for muffins; instead, fill each one about two-thirds to three-quarters full.

Place the muffin tin into the preheated oven and bake for around 20 minutes, or until the cupcakes have risen, are lightly golden, and a toothpick inserted into the center comes out clean.

Transfer the almond cupcakes to a wire rack and allow them to cool completely before topping them with your favourite buttercream frosting.

Tips For Almond Flavored Cupcakes

• Make sure to beat the butter and sugar for five minutes this will result in lighter softer cupcakes. Which because of the high ratio of sugar the air pockets created will stabilize the recipe. Meaning your cupcakes wont flop.
• Try to have all of your ingredients at room temperature including your eggs. If you forget, you can place you eggs in warm water for a minute to speed up this process.
• Adding the eggs one at a time will help to stop your butter curdling it also helps to add in more of the valuable air.
• If you love the almond flavour use an emulsion instead of the usual extract. An emulsions flavour tends to be more concentrated making it stronger. Try this one by LorAnn.
• To avoid greasy cupcake bottoms place a small square of paper towel below the cupcake liner. This will absorb any grease. Do not worry so long as the paper towel is completely covered by the liner it will not burn.

Frosting ideas for the Almond flavored Cupcakes

Here are a few of my all time favourite buttercreams for topping these cupcakes with.

1. Espresso buttercream, frostingandfettuccine.com/espresso-buttercream
2. Cherry buttercream, twosisterscrafting.com/best-maraschino-cherry-buttercream-frosting
3. Almond buttercream for the almond lovers, cakewhiz.com/almond-buttercream-frosting
4. For the adventurous types try your hand at an Italian meringue buttercream, thesugarcoatedcottage.com/maraschino-cherry-buttercream-recipe be warned though these buttercreams are not for the faint of heart. My tip is to follow the recipe exactly, do not make any substitutions.