Raspberry Rose Cupcakes

Ingredients

• Stand mixer
• 1 Pastry Bag For Melted Chocolate
• 1 Pasty Bag For Each Frosting Color (your choice!)
• Wilton Rose Tip
• Wax Paper
• Double Boiler
• 2 Dinner Forks
• 1 box Vanilla Cake Mix
• 1 package Instant Vanilla Pudding
• 1 cup Heavy Whipping Cream
• 8 oz Fresh Raspberries
• 1 Lemon
• 2 ½ sticks Unsalted Butter, room temperature
• 5 ½ cups Powdered Sugar, approximately 1 pound
• 3 TBSP Water
• 1 TBSP Almond Flavoring
• 1 jar Maraschino Cherries, rinsed and WELL dried
• 8oz Yellow Melting Chocolate
• 2oz Dark Melting Chocolate
• Slivered Almonds