Ingredients
Cupcakes:
1 jar (10 oz) maraschino cherries, drained, liquid reserved
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup unsalted butter
1 ¼ cups sugar
½ cup maraschino cherry liquid
¼ cup whole milk
2 teaspoons almond extract
2 egg whites, beaten
Optional: pink food color
Frosting:
Reserved 1 tablespoon maraschino cherry liquid
1 cup butter, softened
3 ½ cups confectioners’ sugar
2 teaspoons milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Garnish:
18 maraschino cherries with stems
Preparation
