How to cook

1. Preheat oven to 350F. Line muffin pans with baking paper cups. Set aside.
2. Cream the butter and sugar in a bowl till light and fluffy. Add eggs one a time mixing well after each addition. Add the vanilla then fold in the sifted flour and baking powder. Divide batter into the muffin pans and bake for 20-25 minutes or till toothpick inserted in the center comes out clean.
3. Place butter in a mixing bowl, add ½ of the confectioners sugar, milk and cherry liquer. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time until icing is of spreadable consistency.
4. Ice cupcakes with buttercream mixture then top with red sprinkles.

Yield 20-24 cupcakes