Instructions

For the Almond Cupcakes:

1. Preheat oven to 350 degrees.
2. Line 12 muffin cups with cupcake liners.
3. In a large mixing bowl beat butter until creamy; add sugar and mix until fluffy.
4. Add extracts and eggs to the butter mixture, combine.
5. In a small bowl stir together the flour, baking powder and salt.
6. Alternately add flour mixture and whipping cream to butter mixture, beating on low speed after each addition just until combined (batter will be thick).
7. Fill muffin cups three-fourths full.
8. Moisten finger tips and smooth out batter.
9. Bake 20 minutes or until a wooden toothpick inserted in the center comes out clean.
10. Cool cupcakes in muffin cups 10 minutes.
11. Cool completely on a wire rack. MAKES 12 CUPCAKES

For the Butter Frosting:

1. In a large mixing bowl beat butter until smooth.
2. Gradually add 2 cups confectioners' sugar, beating well.
3. Add 1 tablespoon of milk.
4. Add remaining sugar.
5. If needed add 1 more tablespoon of milk.

For the Mini Donuts:

1. Preheat oven to 425 degrees.
2. Spray a mini donut pan with non stick cooking spray.
3. In a medium bowl mix together the flour, sugar, baking powder and salt.
4. In a 1 cup measuring cup add cherry extract, add enough milk to bring the measurement to 1/2 cup.
5. Add egg to milk mixture.
6. Pour into flour mixture along with the melted butter.
7. Stir until just moistened.
8. Add 1/2 tablespoon of batter to each donut well, about 1/3 full.
9. Moisten finger tips with water and spread batter evenly.
10. Bake 4 to 6 minutes or until the top of the donuts spring back when touched.
11. MAKES 12 MINI DONUTS

For the Glaze:

1. In a small bowl mix together the confectioners' sugar and water.
2. Glaze should be thin for drizzling.

To Assemble:

1. Frost cupcake, add glaze and sprinkles to donuts, place finished donut on top of finished cupcakes.