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So, Jerm and I had a date night a few weeks back and ended up at Firewheel Mall (very nice place, by the way!) when our original plan to go bowling fell through.
(Which probably saved us from lung cancer.)

We wandered around World Market and Barnes and Noble for a while before stumbling upon Dessertapalooza where I discovered the worlds most amazing cupcake – vanilla topped with an out-of-this-world cherry almond buttercream frosting.
Seriously…it was so good.
Here’s proof:

It was more than worth blowing my diet for, and I’ve been obsessing over it ever since.
Honestly, why have I never heard of this flavor combination in all of my vast cupcake-eating experience?

So I knew that I had to attempt to replicate it.

While my version wasn’t quite as wondrous as the original it was still enough to make my taste buds very, very happy.

Cherry Almond Buttercream Frosting

1 cup salted butter
4-5 TBSP whipping cream or half and half
4 cups powdered sugar
1 tsp cherry extract
1 tsp almond extract

Whip the butter really well, and gradually add in powdered sugar. Add cream/half and half and beat well.
Once it’s well mixed add the extracts.
Beat until fluffy.

Slather it on a cake and if you’re cool like me, refrigerate.
Mmmmm, heaven on a plate.

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