Chocolate Cherry Cupcakes
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Ingredients
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1 box cupcake mix of choice (we went with gluten-free chocolate!)
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2 sticks butter, at room temperature
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1 cup FOND’s Pure & Unflavored Tallow, room temperature
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5 cups powdered sugar
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2 Tbsp milk
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- Natural red food dye
Decadent Buttercream Frosting
Directions
For the Cupcakes
Follow instructions for the boxed cupcakes, swapping the vegetable oil for FOND’s Pure & Unflavored Tallow instead.
For the Frosting
Using an electric mixer, cream together the butter and tallow until well blended and fluffy.
Next add 2 cups of powdered sugar, 1 cup at a time, adding the milk in afterwards. Add the rest of the powdered sugar, 1 cup at a time until well blended.
Finally add the almond and vanilla extract. Fold in the natural food dye and dress your cupcakes!
Top with washed and dried fresh cherries.
