Instructions

CUPCAKES

1. Heat oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
2. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy on medium-high speed for about 3 to 4 minutes. Add the sour cream and almond extract and mix until well combined. Add egg whites one at a time mixing after each addition until well combined. Scrape down the sides of the bowl as needed.
3. Add the flour, baking powder and salt in a medium bowl and whisk to combine. Pour milk and water in a small measuring cup and stir to combine. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until combined. Add the remaining flour mixture and mix until well combined.
4. Fill the cupcakes liners half way full with cake batter. Bake cupcakes for about 15 to 17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Rmove the cupcakes from the oven and allow to cool in their pan for 5 minutes, then transfer them to a cooling rack to cool completely.

FROSTING

1. Beat the butter and shortening in a bowl of a stand mixer until smooth. Add 2 ¼ cups powdered sugar and beat until smooth. Add the maraschino cherry juice and beat until smooth. Add the remaining 2 ¼ cups powdered sugar and beat until smooth.
2. Using a piping bag fitted it a large round tip, pipe frosting on top of cupcakes. Place chopped almond slices around the edges of each cupcake and top with a maraschino cherry.