Adapted from http:\\bakingbites.com.
2 cups cake flour
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1 teaspoon baking powder
½ teaspoon each: baking soda, salt
1 1/3 cups sugar
1 stick butter
2 large egg whites
1 cup buttermilk
1 teaspoon vanilla
¼ teaspoon almond extract
1 can cherry pie filling
1. Heat oven to 350 degrees. Sift together flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar; beat to blend. Drop butter into the bowl; blend on low speed until mixture looks sandy and no large chunks of butter remain, one to two minutes.
2. Beat eggs, buttermilk, vanilla and almond extract in a bowl with a fork until combined. Pour 1 cup of the buttermilk mixture into the bowl with the mixer running on low. Turn speed up to medium; beat 1½ minutes.Reduce speed to low; pour in remaining buttermilk mixture. Beat until smooth, 30 seconds.
3. Divide batter evenly among 18 paper-lined muffin tins. Bake until cupcakes are golden and a toothpick inserted into the centers comes out clean, 16-20 minutes. Turn out onto a wire rack to cool.
4. Puree cherry pie filling in a food processor until fairly smooth. Cut a cone (1-inch across by 1-inch deep) out of the top of each cupcake. Trim off the pointed ends of the cones, leaving a disk. Spoon 1 tablespoon of cherry filling into each cupcake. Top with the disk of cake.