Cherry Cupcakes

Cupcakes prepared from chocolate cake mix, eggs, water and oil. Batter spooned in muffin tins, topped with cherry pie filling and baked. Once cooled, individual cakes are topped with frosting and garnished with cherries.

Ingredients -

1 (18-1/4 ounces) box Chocolate Cake Mix
3 Large Eggs
1-1/3 cup Water
1/2 cup Vegetable Oil
1 (21 ounces) can Cherry Pie Filling
1 (16 ounces) can Vanilla Frosting

Preparation:

1. Prepare cake mix according to package directions, using eggs, water and oil.

2. Spoon batter into 24 paper lined muffin pan cups; filling 2/3 full.

3. Remove 24 cherries from cherry pie filling; set aside.

4. Spoon generous teaspoon of remaining cherry pie filling onto center of each cupcake.

5. Bake in a preheated oven at 350 for 20 to 25 minutes.

6. Cool in pans on wire racks 10 minutes.

7. Remove from pan.

8. Let cool completely.

9. Frost cupcakes with vanilla frosting.

10. Garnish cupcakes with reserved cherries.

11. Makes 24 cupcakes.

Cupcake Making Tips -

All-Purpose Flour

All-purpose flour contains 7 to 12 percent protein. All-purpose flour is a blend of flours and the difference in products from one manufacturer to another can vary greatly. For best results choose a high quality, unbleached brand.

Cupcake Making Tips -

Fresh Cherries

Fresh cherries have a peak growing season between late spring and mid-summer. Usually sold loose, pick through and grab the best specimens.

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