Cherry Cupcakes

• FOR THE CUPCAKES:
• 1 box (about 18 Oz. Size) Yellow Cake Mix
• Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
• 24 pieces Maraschino Cherries, Plus Extra For Garnish
• FOR THE FROSTING:
• 1 stick Unsalted Butter, Softened
• 5 cups Powdered Sugar
• 3 Tablespoons Juice From Marashino Cherries
• 1/2 teaspoons Almond Extract
• 1 Tablespoon Milk

1. Bake cupcakes per package instructions (you'll typically need water, eggs, and oil, as directed in mix package). After you add the batter to the cupcake pan, drop a marashino cherry in each cupcake. My cupcakes cooked at 350u0b0F for about 12 minutes. They are done when an inserted toothpick or knife comes out clean.
2. For the frosting, beat butter in a mixer with the whisk attachment, until creamy. Add powdered sugar, marashino cherry juice, almond extract and milk. If frosting is a bit runny, add more powdered sugar; if it is too thick, add some more milk or cherry juice.
3. Frost cooled cupcakes and garnish with a marashino cherry on each.

water, maraschino cherries, frosting, butter, powdered sugar, marashino, almond extract, milk

Taken from tastykitchen.com/recipes/desserts/cherry-cupcakes/ (may not work)