Funny story about this, I ran out of vanilla extract, eek!! Can't believe I ran out of it. I wanted to do a vanilla buttercream for this but, couldn't. I had cherry freezer jam in the fridge to use and thought why not? I mean cherries and chocolate go hand in hand right? They sell them at Christmas time, chocolate covered cherries, so it made perfect sense to me. So here it is Cherry Jam Cupcakes.
One box of Devils food by Betty Crocker cake mix with all the ingredients on the back. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Mix cake mix according to directions. Spoon cake mix into cupcake liners til 3/4 c.filled. Bake for 18-20 min or until a toothpick comes out clean.
Frosting:
1 c. Cherry freezer jam, thawed of course
1 c. Softened butter
1/4 tsp almond extract
5-6 c. Powdered sugar
Beat butter until creamy, add cherry freezer jam, beat til combined. Slowly add one cup of powdered sugar at a time mixing completely in with each addition. If your frosting isn't spreadable add milk, if it's too runny add more powdered sugar.
Using a corer, core a small piece out of the cupcake, not to deep or wide. Make sure the cupcakes are cool, fill hole in with cherry jam frosting and frost the top as well, repeat till all cupcakes are done.
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