Cherry Almond Cupcakes

• FOR THE CAKE:
• 1 box (18.5 Oz. Size) Butter Cake Mix
• 3 whole Eggs
• 1/2 cups Butter, Softened
• 2/3 cups Water
• 1 Tablespoon Almond Extract
• FOR THE FROSTING:
• 1 cup Butter, Softened
• 6 cups Powdered Sugar
• 1/2 cups Maraschino Cherry Juice
• 2 teaspoons Almond Extract

1. In a large mixing bowl, mix all the cake ingredients together. Line cupcake pan with paper wrappers. Fill cupcakes 1/2 full. Bake in a 350u0b0F oven for 15-17 minutes. Remove and cool completely.
2. You can also make mini cupcakes if you prefer, baking for about 10 minutes. (Recipe makes about 30 regular sized cupcakes or 6 dozen minis.)
3. For the frosting, combine butter with powdered sugar, cherry juice and almond extract. When combined, beat on high for 2-3 minutes until fluffy. Fill decorating bag and using tip of your choice, frost each cupcake. Enjoy!

cake, butter, eggs, butter, water, almond extract, frosting, butter, powdered sugar, maraschino cherry juice

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