Ingredients
Cupcakes1jar (10 oz) maraschino cherries, drained, liquid reserved
2cups Gold Medal™ all-purpose flour
1tablespoon baking powder
1/4teaspoon salt
1/2cup unsalted butter
1 1/4cups sugar
1/2cup maraschino cherry liquid
1/4cup whole milk
2teaspoons almond extract
Pink food color
2egg whites, beaten to stiff peaks
Topping and Garnish
2containers Betty Crocker™ Whipped vanilla frosting
Reserved
1 tablespoon maraschino cherry juice
1teaspoon almond extract
Pink food color
18maraschino cherries with stems
Directions
1Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.2Finely chop cherries with large chef’s knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
3In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
4In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
5Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
6Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
7To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.
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