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| 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 (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry |
|
| 3 | cups powdered sugar |
| 3 | tablespoons water |
| 2 | tablespoons light corn syrup |
| 1/2 | teaspoon almond extract |
|
| 24 | blue candy stars |
| Betty Crocker® red decorating icing (from 4.25-oz tube) |
| 1. | Heat oven to 375°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 2/3 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. |
|
| When making the glaze, start with 3 tablespoons water; if the glaze is too stiff, add 1 teaspoon water at a time until the glaze is spreadable. |
|
| Look for red paper baking cups at kitchen specialty stores or wherever cake-decorating supplies are sold. |
Nutrition Information:
240 ( 80); 9g ( 2 1/2g, 1/2g); 35mg; 160mg; 38g ( 0g, 28g); 2g 2%; 0%; 4%; 2% 1 ; 1 1/2 ; 0 ; 1 1/2 2 1/2