Stars and Stripes Cupcakes

  • Prep 45 min
  • Total 1 hr 40 min
  • Servings 24

Ingredients

Cupcakes

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)

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.

  • 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 Facts are not available for this recipe
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