1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. almond extract
3 tbsp. candied cherries, chopped
3 tbsp blanched almonds, chopped
1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 1 hour.
for the frosting:
1/2 cup unsalted butter, softened
2 cups icing sugar, sifted
1 tsp. vanilla extract
additional candied cherries, if desired
2. Beat the butter and icing sugar in a medium bowl until soft and creamy. Add the vanilla extract and beat again. Frost each cupcake with a beveled spatula, knife, or piping bag. Top with a candied cherry, if desired for garnish.
Makes approximately 18 cupcakes
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