Cherry Hard Seltzer Cupcakes

Ingredients:

• 1 package (430 g) of dry Red Velvet biscuit mix
• 1 can (0.33 l) cherry hard seltzer
• 3 large eggs
• 3/4 cup cherry jam or preserves
• 1 jar (450 g) vanilla glaze
• 24 maraschino cherries, for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners and lightly spray with cooking spray.
2. In a large bowl, beat the cake mix, 1 1/3 cups hard seltzer, and the eggs with a mixer on medium-high speed until smooth, about 2 minutes. Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes, rotating the cupcakes halfway through baking. Transfer the finished cupcakes to a wire rack and cool completely.
3. Meanwhile, in a small saucepan, combine the remaining hard seltzer (about 1/4 cup) with the cherry jam and place over medium heat. Simmer, stirring occasionally, until the mixture thickens and reduces slightly, about 5-8 minutes. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely set, about 45 minutes.
4. Using a measuring spoon, make a 1 cm wide by 1 cm deep hole in the center of each cupcake. Fill each hole with cherry mixture (about 1.5 teaspoons per cupcake).
5. In a large bowl, beat the vanilla frosting with a mixer on medium-high speed until light and fluffy, 4-5 minutes. Transfer to a pastry bag fitted with a large star tip. Pipe the frosting onto the jam-filled cupcakes, leaving a small pipe around the edges. Garnish each cupcake with a maraschino cherry.