Cherry-Almond Vanilla Cupcakes

Step 1: Allow butter and egg whites to stand at room temperature for 30 minutes.

Step 2: Line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray).

Step 3: In a medium bowl stir together flour, baking powder, salt, and baking soda.

Step 4: In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

Step 5: Preheat oven to 350 degrees F.

Step 6: In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

Step 7: Add sugar, vanilla, and almond extract; beat until combined.

Step 8: Add egg whites, one at a time, beating well after each addition.

Step 9: Alternating, add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

Step 10: Spoon batter into prepared muffin cups, filling each about two-thirds full.

Step 11: Use the back of a spoon to smooth out batter in cups.

Step 12: Press a cherry half into batter in each cup.

Step 13: Bake for 15 to 18 minutes or until tops spring back when lightly touched.

Step 14: Cool cupcakes in muffin cups on wire racks for 5 minutes.

Step 15: Remove cupcakes from muffin cups. Cool completely on wire racks.

Frosting

Step 16: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.

Step 17: Gradually add 1 cup of the powdered sugar, beating well.

Step 18: Beat in maraschino cherry juice and almond extract.

Step 19: Gradually beat in additional powdered sugar.

Step 20: If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Step 21: Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes.

Step 22: If desired, top with cherries.