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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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CHERRY CUPCAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Granger Estate in Seven Points, Texas in 1986. Ingredients:
1 package chocolate cake mix |
3 medium eggs |
1-1/3 cups water |
1/2 cup vegetable oil |
21 ounce can cherry pie filling |
16 ounce can vanilla frosting |
Directions:
1. Preheat oven to 350.
2. Prepare cake mix according to package directions adding eggs, water and oil.
3. Pour batter into 24 paper lined muffin cups filling each 2/3 full.
4. Remove 24 cherries from cherry filling then set aside.
5. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake.
6. Bake 25 minutes then cool in pans on wire rack for 10 minutes and remove from pan.
7. Allow to cool completely then frost each cupcake with frosting and garnish with reserve cherries.
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