Sweet Heart Cupcakes

First, bake a batch of chocolate cupcakes. Maraschino Cherry Frosting 1 cup (2 sticks) butter 4 cups powdered sugar 4 Tablespoons maraschino cherry juice 1/2 cup finely chopped maraschino cherries pinch of salt

1. In the bowl of an electric mixer beat butter until smooth. 2. With the mixer running, Add 2 cups of powdered sugar, one cup at a time. 3. Add 4 tablespoons maraschino cherry juice, one tablespoon at a time. 4. Continue beating, and add the remaining 2 cups powdered sugar, and chopped

maraschino cherries. If desired, add a drop of pink food coloring (I used Americolor electric pink). 5. Beat until fully combined. Refrigerate until ready to use.

1. Use a serrated knife to cut off the top of the cupcake, using the top of the cupcake liner as a guide. 2. Use a small heart cookie cutter to cut out a heart shape from the cupcake dome. 3. Spread frosting onto the cupcake base, in a mounded shape. 4. If desired, sprinkle the cupcake dome

with powdered sugar. Place top back on cupcake and press down a bit.