Yield: 16 cupcakes
- 1 ¾ cups (210g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ¾ cup (170g) unsalted butter, melted & cooled slightly
- 3 egg whites, room temp
- 1 Tbsp pure almond extract
- ½ cup (120g) sour cream, room temp
- ½ cup (114g) whole milk, room temp
- Heat oven to 350°F. Line cupcake pans with paper liners.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
- In a medium bowl, whisk together the melted butter, egg whites, almond extract, sour cream, and whole milk until combined.
- Pour wet mixture into dry mixture. Mix until combined, being careful to not overmix.
- Fill cupcake liners 2/3 full with batter.
- Bake for approximately 18 minutes, rotating pans halfway through the bake. Cupcakes are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached. Centres will also be springy to the touch.
- Allow cupcakes to cool in pan for 5–10 minutes. Then transfer cupcakes to wire rack and allow to cool completely.
Almond Cream Cheese Frosting
- 8 ounces (226g) full fat cream cheese, room temp
- ½ cup (113g) unsalted butter, room temp
- ¾ cup + 2 Tbsp (100g) confectioners’ sugar
- 1 Tbsp pure almond extract
- ½ tsp salt
- Once the cupcakes are totally cool, make the frosting. In a medium bowl with a handheld mixer, beat together cream cheese and butter until smooth.
- Sift confectioners’ sugar into dairy mixture, then add almond extract and salt. Mix until combined, scraping down bowl as necessary.
Sugar Glass Shards
- 1 cup (200g) granulated sugar
- 6 Tbsp (85g) water
- 1/3 cup (104g) light corn syrup
- Line a large, rimmed baking sheet with parchment paper.
NOTE: We used metal binder clips to hold the parchment in place.
- In a small pot, combine sugar, water, and corn syrup. While stirring constantly, heat over medium.
- Bring mixture to a boil, continuing to stir.
- Once candy temperature hits 300°F, remove from heat and pour into prepared baking sheet. Quickly (but carefully!) tilt pan to evenly spread hot sugar.
- Cover pan with a clean, lightweight dish towel, making sure towel doesn’t dip into hot sugar. Allow candy to harden, which will take about an hour.
- Once sugar glass has hardened, drop baking sheet on the counter to break into shards. Repeat or break pieces with your hands until shards are your preferred size.
Assembly & Decoration
- Using a cupcake corer, large end of a piping tip, or paring knife, create a well in the centre of each cupcake. Fill with cherries jubilee sauce. (We put 1–2 cherries and some of the scrumptious liquid in each well for our cupcakes.)
- Rip a little bit off the bottom of every cupcake nub, then place back on top of each cherry-filled well.
- Pipe or spread cream cheese frosting on cupcakes.
NOTE: If you like, you can chill your cupcakes at this point to make sure the frosting is nice and firm before you attack it with candy.
- Stab a couple sugar glass shards into the middle of the cupcakes. Drizzle or splatter with liquid from cherries jubilee sauce.
- Try not to get scared while you eat your yummy cuppies!