When I make these for potlucks and social events, I normally use a smaller muffin pan just so that I can prepare plenty enough to go around. When I walk into a gathering with these, it seems like people start following me right to the dessert table. I always have so many compliments and tons of requests for the recipe. My son has even requested that I make these for his birthday this year instead of getting the normal professionally baked cake that I usually buy personalized just for him. These are so much more affordable, and they really aren’t that difficult to make so I don’t mind making the change for him.
When these go with me anywhere, I know one thing’s for sure, I’m not bringing any back home!
Ingredients
WHIPPED ICING
2 c powdered sugar
1/4 c milk
pinch cream of tartar
2 c heavy whipping cream
CAKE
2 1/4 c Gold Medal flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 c cocoa
2 c Domino sugar
4 eggs
1 c milk
1/2 c veg. oil
1 Tbsp vanilla
1 can(s) cherry pie filling, with extra cherries
Instructions
Icing: In a large mixing bowl, combine powdered sugar, milk, tartar mixing well. Cover and refrigerate for at least an hour.
Cupcakes: Preheat oven to 350…Place 24 paper liners in cupcake pans, set aside.
Sift together and combine dry ingredients, including sugar, into a lrg bowl. Add eggs, milk, oil, and vanilla. Beat until well blended. Pour or scoop evenly into liners filling 2/3 full.
Bake for 17-21 minutes or until toothpick inserted comes out clean.
Cool cupcakes on wire racks. When cool, using an apple corer, make a hole for filling.
Reserve 24 cherries out of the pie filling, then place pie filling into holes. (I got 2-3 cherries and some sauce into each one)
Remove powdered sugar mixture from refrigerator and mix in whipping cream on medium-high speed until cream forms stiff peaks. Top each cupcake with whipped icing and reserved cherry…
These cupcakes should be kept refrigerated. Remove from fridge 15-30 before serving.
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Quick Tip: Get store-bought icing to save time.
