Friday, March 30, 2012

Vanilla Cupcakes with Cherry Almond Butter-Cream Icing

"My sister and I made these for my Birthday last week. They were delicious and oh sooo cute!"

Pretty In Pink!!!

Whenever the 'Box' is taken out, you know a whole lotta baking is going on!

Look at these adorable cupcake liners!

Ready for frosting.
I break out the 'Big guns' to mix the icing.

The frosting will be a thick, but spreadable consistency.
Perfect Piggy Pink Icing!

Happy Birthday To Me With a Cherry On Top!

Vanilla Cupcakes:
1 vanilla cake mix (I used Betty Crocker Supermoist French Vanilla cake mix.)
water, oil and eggs called for on the box (There were no adjustments necessary for High Altitude.)

Preheat oven and prepare cake mix according to package directions.  Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Cherry Almond Butter-Cream Icing (recipe follows).

Cherry Almond Butter-Cream Icing:
2 sticks of butter or 1 cup, softened
1 cup of shortening
2 pound bag of powdered sugar
2 teaspoons cherry extract
2 teaspoons of almond extract
1 teaspoon of vanilla
4 teaspoons of maraschino cherry juice, from jar of cherries 
Red food coloring
1 jar of maraschino cherries, for garnish

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add cherry, almond and vanilla extracts. Add enough red food coloring to dye icing to the desired color (I used 10 drops). Frost cupcakes and decorate with maraschino cherries. Store in refrigerator until ready to eat.

To see more Yummy Cupcake Recipes, please visit my Kandy's Kupcakes page:

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