The subtle flavors of cherry and almond in both the cake and frosting enhance these charming desserts. Though these cupcakes are quite pretty on their own, tea guests will be elated when they cut into the treats and reveal the surprise of a heart in the center.
Hidden Hearts Cherry-Almond Cupcakes
Serves: 24
Ingredients
- 3⁄4 cup granulated sugar
- 1⁄2 cup canola oil
- 1 large egg, room temperature
- 1 cup plus 2 tablespoons cake flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon fine sea salt
- 1⁄3 cup whole buttermilk, room temperature
- 2 teaspoons vanilla bean paste
- Cherry-Almond Cake Hearts (recipe follows)
- Cherry-Almond Buttercream (recipe follows)
- Garnish: nonpareils*
Instructions
- Preheat oven to 350°. Line a 24-well miniature muffin pan with miniature cupcake paper liners.
- In a medium bowl, beat together sugar and oil with a mixer at medium speed until combined. Beat in egg.
- In a small bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to oil mixture alternately with milk, beginning and ending with flour mixture, beating after each addition just until combined. Beat in vanilla bean paste.
- Using a levered 1-tablespoon scoop, drop batter into wells of prepared muffin pan. Insert a Cherry-Almond Cake Heart, point down, into batter in each cupcake well and top each heart with approximately 1 teaspoon batter.
- Bake until cupcake edges are golden brown and a wooden pick inserted near centers comes out clean, approximately 15 minutes. Let cool in pans for 10 minutes. Transfer to a wire rack and let cool completely.
- Place Cherry-Almond Buttercream in a piping bag fitted with a large open-star tip (Ateco #829). With piping tip perpendicular to tops of cupcakes, pipe buttercream onto each cupcake.
- Garnish with nonpareils, if desired. Serve immediately, or place in an air-tight container and serve within a day.
Notes
*We used Wilton Valentine’s Day Nonpareils Sprinkles.
Cherry-Almond Cake Hearts
Serves: 24
Ingredients
- 1 cup granulated sugar
- 1⁄2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1⁄4 teaspoon almond extract
- 1⁄4 cup pure cherry concentrate*, room temperature
- 1⁄4 cup plus 1 tablespoon whole milk
- 1 1⁄3 tablespoons cake flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon fine sea salt
- Red food coloring*, if desired
Instructions
- Preheat oven to 350°. Spray an 8-inch square baking pan with baking spray. Lightly coat pan with flour, and line with parchment paper.
- In a medium bowl, beat together sugar and butter with a mixer at medium speed until light and fluffy,
- to 3 minutes. Beat in egg and almond extract.
- In a small bowl, stir together cherry concentrate and milk.
- In another small bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with cherry mixture, beginning and ending with flour mixture, beating after each addition just until combined. Beat in desired amount of food coloring. Transfer batter to prepared baking pan, and spread evenly with a small offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool for 10 minutes. Transfer to a wire rack and let cool completely. Wrap cake in plastic. Freeze cake until firm, 1 to 2 hours.
- Unwrap cake and place on a cutting surface. Using a 1-inch heart-shaped cutter, cut 24 heart shapes from frozen cake, discarding scraps. Use immediately, or place in an airtight container and use within a day.
Notes
*We used Cherry Bay Orchards 100% Tart Montmorency Cherry Concentrate and Wilton Red-Red Gel Food Coloring.
Hidden Hearts Cherry-Almond Cupcakes
Serves: approximately 1 1⁄3 cups
Ingredients
- 1⁄2 cup butter, softened
- 2 cups confectioners’ sugar
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon almond extract
- 1 tablespoon pure cherry concentrate*
- 1 tablespoon whole milk
- Food coloring*, optional
Instructions
- In a medium bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and salt, beating until fluffy. Beat in almond extract, cherry concentrate, milk, and food coloring, if desired. Use immediately.
Notes
*See note on recipe above.
