Most of us have been touched in some way by breast cancer, our family has been affected by this terrifying disease. Breast Cancer Awareness Month is a time to reflect on the impact breast cancer has on our mothers, sisters, aunts and friends, and to take steps to support initiatives that are working towards a cure.
To raise awareness and funds for the fight against breast cancer KitchenAid has partnered up with Susan G. Koman to #CookForTheCure and in honor of my aunt who won her battle with breast cancer I am contributing my Almond Cupcakes with Cherry Almond Frosting to the “10,000 Cupcakes, One Great Cause” challenge.
For my cupcake contribution to the 10,000 cupcake challenge, I made pretty pink almond cupcakes with cherry buttercream frosting. The recipe and some notes on baking these are a little further down the post.
But first, let’s talk about what KitchenAid is doing to support the fight against breast cancer, and the fun and tasty way you can support this fantastic cause!
Support the Fight Against Breast Cancer with Cupcakes!
For the month of October KitchenAid has kicked off the 10,000 cupcake challenge. If you love to bake this is a fun and easy way to support Susan G. Koman.
Here is how it works: Bake some pink cupcakes, snap a photo of them, and share them on Twitter or Instagram using the hashtags, #CookForTheCure, #donate, and tag @KitchenAidUSA. Every time someone does this, KitchenAid will donate $1 toward breast cancer research, up to $10,000.
How awesome is that?!
Get baking, snapping, sharing, to support the fight against breast cancer!
And, to help you bake many more beautiful cupcakes, KitchenAid is offering you a chance to win a beautiful cranberry-colored stand mixer! (I am absolutely in love with the color!)
KitchenAid will be giving away 3 cranberry-colored stand mixers! It is easy to enter, just hop over to KitchenAid. I mean, look at this mixer! How pretty would it be in your kitchen?!? I hope you get one!
Almond Cupcakes with Cherry Almond Buttercream Frosting
- Prep Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 0 hours
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 2 eggs , at room temperature
- 1 1/2 cup all purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup buttermilk
- 1 1/2 tsp almond extract
- dash pink gel food coloring (optional)
CHERRY ALMOND FROSTING
- 1 cup Salted Butter, softened
- 1 tsp almond extract
- 1/4 tsp cherry extract
- 4-5 tsp whipping cream
- 4 cups powdered sugar
- dash pink gel food coloring (optional)
- Preheat oven to 350 degrees. Line 18 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray).
- In a medium size mixing bowl whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the almond extract, and then the eggs one at a time, scraping down the bowl and mixing well after each egg has been added.
- With mixing speed on low, alternately add the previously mixed dry and the buttermilk, mix until batter is smooth and homogeneous (being careful not to over mix).
- Scoop the batter into the cupcake liners, filling each ¾ of the way full.
- Place in the oven and bake for 15-18 minutes or until the cupcakes spring back when touched. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 25 minutes).
- While cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine butter, almond extract, and salt. Beat until fluffy (2-3 minutes). Add the cherry extract a drop or two at a time, tasting after each addition has been thoroughly mixed in. Continue to taste and add the cherry extract until the desired flavor balance is achieved.
- With mixing speed on low, add heavy cream, then gradually add ½ c. powdered sugar at a time until the mixture becomes soft but firm enough to hold it’s shape. Beat frosting for an additional 3 minutes until light and fluffy.If the consistency is too thick, add a little more cream and beat for 30 seconds more. Pipe or spread onto cooled cupcakes.
This cupcake recipe is very easy, and I am sure if you are a fan of the cherry almond flavor combo you will love it!
But, I want to offer a word of caution. If you are like me and don’t frequently bake with imitation flavors it is easy to underestimate how strong they are. Start adding the cherry extract in small amounts and tasting after each addition, until the right flavor balance in achieved.
Cherry seems to be the worst offender as far as extracts go… if you over flavor you can end up with something that tastes more like a cough and cold treatment rather than a dessert.