Grease or line muffin tins.
In a large bowl, cream
together first portion of butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes).
Add two egg yolks and mix
for an additional minute.
Add remaining egg yolks and mix
for an additional minute. Add vanilla and almond extracts
In another bowl, combine milk and marashino cherry juice.
Alternate between adding dry
ingredients and liquid ingredients to the butter mixture, a little bit at a time.
in chopped cherries.
In small bowl, beat
egg whites on high until stiff peaks form.
With a rubber spatula, add about 1/2 cup of the egg whites to the mixture and fold
in gently, to separate
and lighten the batter.
Add remaining egg whites and fold
in gently until no white streaks are present.
Fill cupcake tins half full and bake
for 22 to 25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Allow cupcakes to cool
in the pan for ten minutes before removing to a wire wrack.
Allow to cool
completely before decorating.
For the frosting, mix
remaining butter and the shortening in a medium bowl until light and fluffy (about three minutes).
sugar a little at a time, mixing
until combined after each addition.
Once all of the icing
sugar has been mixed
in, add milk 1 Tbsp at a time until icing
has reached desired consistency.
R medium heat
until they become fragrant and turn
Keep the almonds moving and flip
frequently so that they don't burn.
Place three or four toasted almond slices