Tomorrow we are going to have a very small socially distant outside get-together with my dh’s parents and maybe sister. So, my son and I decided it was the time to try out the Maraschino Cherry Frosting recipe we’d been hanging on to.
We made the same vanilla cupcakes from scratch that we made for the Boston Cream Pie Cupcakes we made a few weeks ago.
The frosting was easy: 1 cup of butter, about 2 lbs (I didn’t weigh, but we used about 3 cups) powdered sugar, and about 8 tsp of maraschino cherry juice, and 1 tsp of vanilla extract. I started with 6 tsp of the cherry juice, but it still tasted too much like powdered sugar, so I added 2 more tsp and the vanilla (it was a substitute for the recipe’s almond extract.)
They are VERY sweet, so just a small dab of frosting goes a very long way.
I need to go and find buttercream or something else other than powdered sugar frostings, I think.
I think red sprinkles would’ve been pretty.