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| Prep Time Cook Time |
Servings 30 | Difficulty Easy |
Ingredients
- FOR THE CAKE:
- 1 box (18.5 Oz. Size) Butter Cake Mix
- 3 whole Eggs
- ½ cups Butter, Softened
- ⅔ cups Water
- 1 Tablespoon Almond Extract
- FOR THE FROSTING:
- 1 cup Butter, Softened
- 6 cups Powdered Sugar
- ½ cups Maraschino Cherry Juice
- 2 teaspoons Almond Extract
Preparation Instructions
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 350ºF oven for 15-17 minutes. Remove and cool completely.
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.)
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!
