Cherry Cupcakes with Cherry Almond Buttercream Icing

I haven't tried this recipe yet, but I will surely give it a try!!

You will need:

• 1 white cake mix (prepared as directed)
• 1 teaspoon of almond extract
• 6 bing cherries, pitted and finely minced
• 2 sticks of butter, softened
• 4 cups of powdered sugar
• 6 bing cherries, pitted and finely minced
• 1 teaspoon of almond extract
• 1 tiny drop of red food coloring

Prepare cupcake batter as directed.  Before scooping into cupcake papers, add almond extract and minced cherries.  Stir together.  Scoop cupcakes into cupcake papers/tins and bake as directed.

For frosting, put butter into your KitchenAid fitted with the paddle attachment.  Whip for 30 seconds until smooth.  Add powdered sugar and stir together slowly until it has all incorporated.  Add cherries, almond extract and food coloring.  Whip for 5 minutes on high until light and fluffy.  Add more powdered sugar to thicken, or milk to thin to desired consistency.