As promised, here are the Cherry Almond Cupcakes with Cherry Brandy Swiss Meringue! I am definitely on a cherry kick. I love these sweet summertime cherries! It evokes all the summer feels for me. Hot days, cherry picking in Michigan with my friend and then heading to the beach for the day! The light crumb with subtle notes of almond and vanilla filled with fresh bing cherries is pure bliss. Topped off with the Queen of all buttercreams, Swiss Meringue, laced with cherry brandy. You’re welcome!
I created these when I needed some comfort. I think many of us are feeling that way. For me, comfort is being in the kitchen, creating, and sharing. I had these beautiful fresh cherries in my fridge and wanted cupcakes! Voila, these almond cherry cupcakes were born! Of course, I had to add booze to the frosting, duh, the cherry brandy was literally the cherry on top! It really is summer in cupcake form, and anything in cupcake form is ok by me!
Sour cocktail cherries on top of that silky buttercream with a hint of cherry brandy! Perfect balance of sweet, tart and booze!
Fresh cherries float all around that delicious moist crumb!
Even though we are in tumultuous times right now, it’s important to take comfort where you can, find joy, fight injustice (in many different ways) and remain hopeful and bake on. Starting with my Cherry Almond Cupcakes and enjoy the flavors of summer in cupcake form!
Happy Hopefulness and Cherry Seasoning It!
Diane
- For the Cupcakes:
- 1⅔ cups cake flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1 cup granulated sugar
- ½ cup almond milk - room temp (can sub milk of choice)
- 2 large eggs - room temp
- 1 stick unsalted butter - room temp
- ¼ cup almond oil
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- ¼ cup coconut plain yogurt (can sub plain yogurt of choice)
- 1 cup fresh, pitted and diced bing cherries
- For the Buttercream:
- 5 egg whites
- 4 sticks unsalted butter sliced in tbsp. - room temp
- 1½ cups of sugar
- ½ tsp. of salt
- 1 tsp. vanilla extract
- ¼ tsp. of almond extract
- 2-4 tbsp. cherry brandy (optional)
- Garnish:
- Cocktail cherries in syrup
- For the Cupcakes:
- Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and second pan with 4 more liners and set aside.
- In a large bowl, combine your dry ingredients and whisk to combine, then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
- Add the yogurt and beat until combined. Add the eggs one at a time. Beat after each addition until incorporated. Add the vanilla and almond extract. Add the almond oil and mix to combine.
- Place the pitted and chopped cherries in a small bowl. Add about 1 tablespoon of the flour mixture to the cherries to coat. This keeps them from sinking down to the bottom of the cupcake when baking.
- Add half of the dry ingredients and mix until just incorporated. Add the milk and combine. Then add the rest of the dry ingredients and mix to combine. Do not over mix.
- Remove bowl from stand and gently fold in the fresh cherries with a spoon or spatula until evenly distributed throughout the batter.
- Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ¾rds full. Gently even out tops with offset spatula or knife.
- Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
- Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
- For the Buttercream:
- Place egg whites, salt and sugar in the bowl of a stand mixer. Place bowl over medium saucepan with about an inch of simmering water on the stove top. Make sure the mixing bowl is not touching the water.
- Whisk constantly until the sugar is dissolved. Should take about 10 minutes. You can tell when it’s done by rubbing a small amount of the mixture between your fingers. If there is no graininess, it’s done.
- Remove bowl from double boiler and attach to the stand mixer fitted with the whisk attachment. Whisk on medium high until stiff peaks form, about 10 minutes and the bottom of the bowl is room temp/cool to the touch.
- Switch to the paddle attachment and add your butter slowly a piece at time. Mixture will eventually curdle but keep mixing until smooth and shiny. Add the vanilla and almond extract and the cherry brandy to taste.
- Mix to combine.
- Frost the Cupcakes:
- Once cupcakes are completely cool, using a tip of choice, I used two different ones, a large closed start tip and large open start tip. Fill the pastry bag fitted with your tip of choice and frost the tops of the cupcakes.
- Garnish:
- I used jarred cocktail cherries in syrup to garnish mine. You could use fresh if you like, but I liked the cocktail cherries to go with the cherry brandy in the buttercream. I topped each cupcake with one or two cherries and drizzled a little of the syrup the cherries came in over the top as well.
- Store covered in an airtight container in the fridge (un-garnished) for 3 to 5 days.
- Serve at room temp topped with cherries.
- Enjoy!
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