Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
Step
2
Finely chop cherries with large chef’s knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
Step
3
In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
Step
4
In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
Step
5
Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
Step
6
Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
Step
7
To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.
For quicker chopping, cherries can be placed in a food processor and pulsed in two or three quick bursts.
Even though the reduced oven temperature will help keep these cupcakes from over-baking, it’s a good idea to keep an eye on them. When done, the cakes should be slightly brown around the top edge, and the middle should still be pale.
