½ cup butter, softened 4 cup powdered sugar 3 tablespoon maraschino cherry juice or milk ½ teaspoon almond extract Milk
Make-Ahead Directions:
Place unfrosted cupcakes in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Frost as directed.
*Test Kitchen Tip:
If milk is used instead of cherry juice, use red food coloring to tint the frosting pink.
