Cupcakes:
1 box Betty Crocker® SuperMoist® white cake mix
1 cup sour cream
1/2 cup vegetable oil
1/2 teaspoon almond extract
3 eggs
1 jar maraschino cherries (about 38 cherries), drained, finely chopped and patted dry (10 ounces)
Glaze:
3 cups powdered sugar
3 tablespoons water
2 tablespoons light corn syrup
1/2 teaspoon almond extract
Decoration:
24 blue candy stars
Betty Crocker® red decorating icing (from 4.25-ounce tube)
DIRECTIONS
1. Heat oven to 375 degrees F. Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about 23 full.
3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
4. Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
5. Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to resemble flag.
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