Maraschino Cherry Cupcakes
10 oz maraschino cherries, drained (about #20)
1 box white cake mix
Reserved juice from cherries
Enough milk to make 1 cup liquid (I used about 1/2 cup)
1 stick butter, melted
2 tsp vanilla
3 eggs
Preheat oven to 350 degrees. Grease and flour cake pan or cupcake tins. Drain the cherries and reserve juice. Slice the cherries in half and set aside. Put the cake mix in a mixing bowl. Add enough milk to the cherry juice to bring the liquid to 1 cup. Pour that into the cake mix. Add all the other ingredients and mix until combined. Pour into prepared pans. Bake at 350 degrees for 35-30 minutes, until a toothpick comes out clean. After completely cool, frost with whipped topping.
