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
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)
- 1Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- 2In 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.
- 3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
- 4Meanwhile, 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.
- 5Place 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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