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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine butter, eggs, buttermilk, almond extract, and vanilla extract.
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4. Stir in cake mix until smooth.
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5. Fill cupcake liners ¾ full and press a cherry into the center of each mound of batter.
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6. Bake for 17-22 minutes or until an inserted knife comes out clean.
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7. Buttercream: Use a food processor to finely crush graham crackers and then use a sifter to sift out the larger pieces. Discard the large pieces. In a stand mixer, beat butter and vanilla extract. Add crushed graham crackers and 1 tablespoon milk and slowly add powdered sugar until you reach your desired consistency. If the buttercream becomes thick like cookie dough, add more milk.
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8. Once cupcakes have cooled, cut the tops off to create a flat surface. Use a knife to spread a layer of buttercream, then start to place your red candies. Use a small round top to pipe stripes across the top, then a slightly larger tip to make the “crust” around the outside