Cherry Cupcakes

Ingredients
4 tablespoons butter or margarine
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, separated
1 cup plain flour
1/4 teaspoon baking powder
2 tablespoons cherry juice
2 egg whites
1 large bottle maraschino cherries
ground pecans
powdered sugar


Directions
In a large mixing bowl, cream margarine with sugars. Beat the egg yolks and add to the creamed butter-sugar mixture.
In another bowl, sift flour and baking powder and add to creamed mixture. Stir in cherry juice.
In a small bowl, beat egg whites with an electric mixer until stiff, but not dry. Fold into the batter gently.
Butter 2 miniature muffin tins. Sprinkle with ground pecans. Put one teaspoon of batter in each muffin tin, followed by a cherry. Cover with second teaspoon of batter. Sprinkle with pecans and bake for 10 minutes.
Roll cakes in powdered sugar while warm. Store for several days to enhance flavor.