Queen of Hearts Cupcakes

Makes 12 Cupcakes

Ingredients 

Cupcakes

• 3 egg whites
• ⅓ cup plus 2 tablespoons buttermilk
• 6 tablespoons unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 ¼ cup less 2 ½ tablespoons all-purpose flour
• 2 ½ tablespoons cornstarch
• ½ tablespoons baking powder
• ¼ teaspoons salt
• 2  tablespoons almond extract
• ½ cup cherry preserves

Buttercream

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups confectioners sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1-2 tablespoons of heavy cream 
• Deep Red food coloring

Decorations

• Yellow fondant
• Red heart candies

equipment

• Pastry Bags
• Wilton Bismark Filling Tip
• 1M Star Tip

Directions

1. Prepare the cupcake batter:

• Whisk together egg whites, almond extract and buttermilk in a small bowl until combined.
• Using a stand mixer or hand mixer, beat butter and sugar in a medium bowl on medium speed until light and fluffy (2-3 minutes).
• Add in dry ingredients and mix until combined. Slowly add egg whites.

2. Bake cupcakes

• Preheat the oven to 350 degrees F.
• Prepare a cupcake pan with cupcake liners. Put approximately 3 tablespoon of batter in each cupcake liner or about ⅔ full.
• Bake for 15-17 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
• Remove from the oven and cool on a cooling rack. 

3. Make frosting

• Cream butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer.
• When light and fluffy, add confectioners sugar and salt bit by bit until fully combined. Add vanilla and cream or milk until completely combined.
• If buttercream seems too thick, you may add another tablespoon of milk or cream. If it seems runny, you may add more confectioners sugar.
• Tint frosting red.

4. Assemble cupcakes

• Prepare a pastry bag with a Bismark tip. Fill a pastry bag with cherry preserves.
• When cupcakes are fully cool, use a sharp paring knife, cut a small divot in the center of each cupcake. Fill with preserves. Continue until all cupcakes are filled.

5. Decorate cupcakes

• Prepare a pastry bag with a star tip. Top each cupcake red buttercream.
• Roll out yellow fondant to 1/4″ thick. Using a ruler, cut a 2″ tall strip of fondant. Trim into 3 1/2″ long lengths for each cupcake.
• Using a small knife, cut notches along the top edge.
• Add heart candies to the crowns to resemble jewels.
• Bring short edges of the fondant together and secure with a tiny bit of water.
• Bend tips of notches slightly down if desired.
• Place a crown atop each cupcake.