My mom’s dad died when I was fairly young. We often talked about him as I was growing up…telling stories, and such. One thing that always stuck with me was his cake of choice for birthdays – a cherry nut cake. Very popular in the 50’s and 60’s. I’ve made the pink cake studded with cherries before, and always thought it would translate well to cupcake form. But you guys know me…I never got around to it.

When cleaning out the refrigerator this weekend, I happened upon about four jars or maraschino cherries lurking in the back of the shelves.  What to do with them? I had a local event that I was on the hook to donate some baked goods for…so the stars aligned in my kitchen, and I whipped up these delightful cupcakes!

I took my favorite vanilla cupcake recipe, adding almond extract and finely chopped maraschinos (used the food processor and pulsed a few times). I thought about adding some of the cherry syrup, but wanted to really showcase the cherry flecks. Plus, the vanilla cake really makes the pink frosting “pop” all the more…

And, the frosting. Oh my Heavens. Again, I used my basic buttercream recipe – and added the juice from the cherry jar, as well as a little almond extract for that almondy kick.

Topped with a cherry and a few sliced almonds for garnish, they’re positively perfect for spring or Easter celebrations! I think old “Grendad” would approve.

14 Comments