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Prep 45min
Total1hr40min
Servings24
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Ingredients
Cupcakes
1
box Betty Crocker™ Super Moist™ 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
Glaze
3
cups powdered sugar
3
tablespoons water
2
tablespoons light corn syrup
1/2
teaspoon almond extract
Decoration
24
blue candy stars
Betty Crocker™ red decorating icing (from 4.25-oz tube)
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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