Perfect for parties: Cherry Almond Cupcakes!

Cross the flavor of cocktails with the fluff of cupcakes, and you end up with double the yum—and double the fun!

CUPCAKES 3/4 cup sugar

6 Tbs. unsalted butter, at room temperature

6 Tbs. sour cream, at room temperature 2 tsp. almond extract 3 egg whites, at room temperature 1 1/4 cups all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 6 Tbs. milk, at room temperature

FROSTING 1/2 cup salted butter, at room temperature

1/2 cup vegetable shortening 4 1/2 cups confectioners’ sugar, Cherry Almond Cupcakes from 2 (16 oz.) pkgs. 6 1/2 Tbs. maraschino cherry juice Sprinkles 12-14 maraschino cherries

● Cupcakes: Preheat oven to 350°F. Line cupcake pan with cupcake liners. In large bowl, cream sugar and butter until light and fluffy, 3- 4 minutes. Beat in sour cream and almond extract. Add 1 egg white; mix until combined. Add remaining 2 egg whites and beat until combined, scraping down side of bowl as needed. Combine flour, baking powder and salt in medium bowl; combine milk and 2 Tbs. water. Add half of flour mixture to batter; mix until combined. Beat in milk mixture. Add remaining half of flour mixture; mix until combined. Fill cupcake liners about halfway with batter. Bake cupcakes 15-17 minutes or until toothpick inserted comes out with a few crumbs. Cool 2-3 minutes. Transfer to rack; cool completely.

● Frosting: Beat butter and shortening in large bowl until smooth. Add 2 1/4 cups confectioners’ sugar; beat until smooth. Add cherry juice; beat until smooth. Add remaining 2 1/4 cups confectioners’ sugar; beat until smooth. Frost cupcakes; decorate sides with sprinkles and add cherries on top. Store in airtight container in refrigerator. Cupcakes are best eaten in 2-3 days. If you’d prefer to not refrigerate cupcakes, add cherries just before serving. Makes 12-14 cupcakes.

CUPCAKES 3/4 cup sugar

6 Tbs. unsalted butter, at room temperature

6 Tbs. sour cream, at room temperature 1 Tbs. grated lime zest 1/2 tsp. vanilla extract 3 egg whites, at room temperature

1 1/4 cups all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 3 Tbs. milk, at room temperature

3 Tbs. fresh lime juice, from 2-3 limes

2 Tbs. tequila

FROSTING 1/2 cup salted butter, at room temperature

1/2 cup vegetable shortening

4 cups confectioners’ sugar, from 2 (16 oz.) pkgs.

1/2 tsp. grated lime zest

Margarita Cupcakes

3 Tbs. fresh lime juice, from 2-3 limes 1/2 tsp. vanilla extract 2 tsp. green decorating sugar 1 tsp. coarse sea salt 12-14 fresh lime slices

● Cupcakes: Preheat oven to 350°F. Line cupcake pan with cupcake liners. In large bowl, cream sugar and butter until light and fluffy, 3- 4 minutes. Beat in sour cream, lime zest and vanilla. Add 1 egg white; mix until combined. Add remaining 2 egg whites and beat until combined, scraping down side of bowl as needed. Combine flour, baking powder and salt in medium bowl; combine milk, lime juice and tequila. Add half of flour mixture to batter; mix until combined. Beat in milk mixture. Add remaining half of flour mixture; mix until combined. Fill cupcake liners about halfway with batter. Bake 15-17 minutes or until toothpick inserted comes out with a few crumbs. Cool 2-3 minutes. Transfer to rack; cool completely.

● Frosting: Beat butter and vegetable shortening in large bowl until smooth. Add 2 cups confectioners’ sugar; beat until smooth. Add lime zest, lime juice and vanilla extract; beat until smooth. Add remaining 2 cups confectioners’ sugar; beat until smooth. Pipe or spread frosting over cupcakes. Combine green decorating sugar and sea salt; sprinkle over cupcakes. Garnish with lime slices. Store in airtight container in refrigerator. Cupcakes are best eaten in 2-3 days. If you’d prefer to not refrigerate cupcakes, garnish with lime slices just before serving. Makes 12-14 cupcakes.