Ooh-La-La Pink Poodle Cupcake

Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.

In a large bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk and vanilla.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add half of the flour mixture and beat until just combined. Add the milk mixture and beat until just combined. Add the remaining flour mixture and beat until just combined, then raise speed to moderately high and beat for 10 seconds. Transfer the batter to a large bowl.

In a clean bowl of an electric mixer fitted with a whisk attachment, beat egg whites until they hold stiff peaks.

Fold one-third of the beaten egg whites into the batter to lighten it. Gently fold in the remaining two-thirds of the egg whites until just incorporated. Fill cupcake liners two-thirds full.

Bake until tops are springy to touch and a tester comes out clean, about 20 minutes. Cool cupcakes in pans on racks for 30 minutes.

Whip heavy cream until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form and the mixture is smooth.

In a small bowl, soften gelatin in 1/4 cup cold water; let stand for 2 minutes. Add 1/3 cup boiling water, stirring until the gelatin dissolves.

In a medium bowl, beat heavy whipping cream with an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Gently stir in the dissolved gelatin mixture, chopped maraschino cherries, and maraschino cherry juice. Cover and chill for 2 hours.

In each cooled cupcake, hollow out an area. Place a heaping spoonful of cherry mousse into each cavity. Pipe on the whipped cream frosting. Serve and enjoy.