Cupcake 73 - Cherry Blossom Festival

Heavily adapted from Food and Wine's Sensational Cakes

2 c plus 4 T AP flour
4 T cornstarch
2 1/2 t baking powder
1/2 t salt
1 1/2 c sugar
4 eggs, room temperature
2 1/2 t vanilla bean crush
1 t almond extract
1/2 c canola oil
1 c milk, at room temperature

Preheat oven to 350. Line the wells of two cupcake pans with 24 liners.

In medium bowl combine flour, cornstarch, baking powder and salt. Set aside. In large bowl of standing mixer, beat sugar, eggs and extracts until thick and smooth. Add butter and oil and beat until incorporated. Add the dry ingredients and milk in three alternating batches, beating well between each addition. Stir in cherries by hand. Fill cupcake wells 2/3 full. Bake 17-20 minutes.

Frosting
1 c butter, room temperature
3 C powdered sugar
pinch of salt
¼ c cherries, finely chopped
1 t vanilla
¼ t almond extract
Place butter in bowl of standing mixer, whip until light and fluffy. Add extracts and salt mix well. Add powdered sugar one cup at a time, beating well with each addition. Add cherries and beat on high until well incorporated