Stars and Stripes Cupcakes

 

1

box Betty Crocker® SuperMoist® white cake mix

3/4

cup water

1

cup sour cream

1/3

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 (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2 In large bowl, beat cake mix, water, 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 two-thirds 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 look like flag. Store loosely covered.