Chocolate Cherry Cupcakes
Source: Martha Stewart's Cupcakes
Make chocolate cupcakes as directed here, or any other favorite chocolate cupcake recipe, but substitute almond extract for the vanilla extract and drop one to two maraschino cherries into each cupcake before baking.
2 sticks butter, room temperature
5–6 cups powdered sugar
1 teaspoon almond extract
2–4 tablespoons maraschino cherry juice
Cream the butter and almond extract until light and fluffy. With the mixer on low, add powdered sugar one cup at a time and cherry juice one tablespoon at a time until desired consistency is reached. Continue beating on low until smooth and creamy.