Make It With A Cake Mix's Maraschino Cherry Cupcakes

As you can tell from the name, this was a cake mix recipe.  I bought this cookbook, Make It With A Cake Mix recently, and when Aaron told me he needed something for a potluck for work the next day, I decided to try this one out.  The boys helped me decide which one to try, and this one turned out so well.  We all gave these a perfect 10, and they are super easy to make, and only 258 calories each, so not too bad!  The calories will differ based on cake mix brands/types, but that is what ours turned out being with 24 cupcakes.

1 box yellow cake mix
3 eggs
1/3 c oil
3/4 c milk
1/2 c sour cream
2 t almond extract
1 c maraschino cherries, roughly chopped

1 c butter, softened
1 1/2 t almond extract
3 1/4 c powdered sugar (may need more or less)

sprinkles

Preheat the oven to 350, and line muffin tins with liners.
Mix together the eggs, oil, milk, sour cream, and almond extract.  Sift in the cake mix, then fold in the cherries.  Fill the cupcakes, and cook for about 18 minutes, checking often.  Cool completely.

Beat the butter for a few minutes, then add in the almond extract.  Mix in the powdered sugar, then pipe the frosting onto the cupcakes, and top with sprinkles.  Serve

JoAnn Fluke's Cherry Winks

These cookies are surprisingly delicious.  They sound a little weird, with the corn flakes on the outside, and the cherry juice, but they are pretty, and have a great texture, and I love the light cherry flavor with the almond and vanilla.  I found this recipe in one of JoAnn Fluke's books, and while I had to make some changes to make the recipe work for me, this was still a great addition.  Noah gave this an 8, and Owen and I gave it a 9.

Cherry Winks

Makes 24 cookies, 172 calories per cookie

Preheat oven to 375.

1 c butter, melted 

1 c white sugar 

2 beaten eggs

1/2  t vanilla 

1/2 t almond extract 

3 T maraschino cherry juice

1 t baking powder 

½ t baking soda

½ t salt

2 3/4 c flour

2 1/4  c corn flakes, crushed

1 small jar maraschino cherries for garnish 

Mix together sugar and butter.  Then add the eggs.  Stir in the vanilla, cherry juice, baking powder, baking soda, and salt.  Add the flour and mix well.  Crush the corn flakes and put them in a small bowl.

Roll the dough into balls and put them in the corn flakes and place on a greased cookie sheet. Quarter the cherries and put them into the top of the cookies. 

Bake for 10-12 minutes, cool for 2 minutes on cookie sheet, then finish cooling.

I had to use more flour and corn flakes than the recipe called for, these are my amounts, but be prepared to use less, start with 2 c of both and see what happens :).  Also, if you prefer no almond extract, just use the vanilla.

After letting these set covered overnight, they became quite a bit less delicious.  The cornflakes weren't great after the first day, they were no longer crispy.  So, if you are going to make these, be sure to serve them the day of making them.