Cherry-Almond Butter Frosting Recipe
Ingredients
1/2 cup butter
4 cups confectioners’ sugar
3 tablespoons maraschino cherry juice
1/2 teaspoon almond extract
Directions
Allow butter to stand at room temperature for 30 minutes. Beat butter until smooth. Gradually add 1 cup confectioners’ sugar. Beat in maraschino cherry juice and almond extract. Gradually beat in remaining confectioners’ sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency. Make 2 cups. This recipe from the Better Homes & Garden Cupcakes Edition 2011
I used my Dense Cake Recipe with the Cherry Chip mix for the cupcake:)
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