Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Pipe approximately 1 oz of icing on top each cupcake using a large open tip. Finish each cupcake with a maraschino cherry and jumbo red heart decorettes.
To make pretty cherries that won’t stain your decorations, drain the maraschino cherries before using. Add the desired amount in a strainer. Place a glazing rack on a sheet pan and spread cherries over. Let sit until just dry.