Sharri's Snapzshotz

MARASCHINO CHERRY CUPCAKES

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PREP TIME

20 mins

COOK TIME

20 mins

These delicious cherry cupcakes have undertones of almond flavoring, and who doesn't love a cupcake with a cherry on top? Recipe source: Adapted slightly from Your Cup of Cake

Serves: 24 cupcakes

INGREDIENTS

cupcakes:

• 1 box white cake mix
• 3 eggs
• ⅓ cup vegetable oil
• ¾ cup milk (or buttermilk)
• ½ cup sour cream
• ¼ cup cherry juice (from Maraschino cherries)
• 2 teaspoons almond extract
• 1 cup Maraschino cherries, roughly chopped

frosting:

• 1 and ½ cups (3 sticks) unsalted butter, softened
• 6 cups powdered/confectioners' sugar
• 2 teaspoons almond extract
• ¼ cup heavy whipping cream
• 24 cherries with stems, for garnish

INSTRUCTIONS

Cucpakes:

1. Preheat oven to 325 degrees (F). Prepare a two 12-cup cupcake pans with papers, and set aside.
2. Rough-chop cherries, and set aside.
3. Combine remaining ingredients (cake mix, eggs, sour cream, oil, milk, cherry juice, almond) in a large bowl, and beat on medium speed with a hand mixer for two minutes.
4. Fold in chopped cherries.
5. Fill cupcake papers ⅔ full, with batter.
6. Bake 17-20 minutes or until a cake-tester comes out clean.
7. Allow to cool completely on a wire rack before frosting.

Frosting:

1. In the bowl of a stand mixer, beat butter until creamy.
2. Add powdered sugar and whipping cream, and beat until just combined.
3. Add almond extract, and beat until light and fluffy, about 4-5 minutes.
4. Frost as desired, and top with a cherry.
5. Enjoy