Black Cherry Cupcakes

Preheat oven to 350 degrees. Spray or line a standard muffin tin.

Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, egg whites, and soda. Mix on medium until well incorporated. Mix in *1/2-3/4 of the Jello.

Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

In a large mixing bowl, using an electric hand or stand mixer, cream the butter and beat until light and fluffy (about 2 minutes).

Mix in the vanilla extract and salt.

Mix in the remaining Jello.

Mix the half and half, or milk, and black cherry soda together. (If you don’t, the carbonation in the soda will break your frosting).

Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the liquid mixture from Step 6 in between each cup. Continue to mix for 1-2 minutes or until creamy and forms stiff peaks, but don’t overmix! Add in food coloring, if desired. Start with 1-2 drops and mix. Continue until color is achieved.

Prepare piping bag, fill bag with frosting and frost your cupcakes. Add your black sanding sugar and straw if desired

Tip: We found some Jello flavors in the frosting can be punchy. So, we suggest for kids to use ½ the Jello in the mixes and ½ in the frosting. For adults, use ¾ of the Jello in the mixes and ¼ in the frosting. This has worked beautifully.