upcake.
Top with a cherry and another square of chocolate
Mix cream cheese until creamy.
Add 3 eggs and 3/4 cup sugar. Blend well.
Place mixture into cupcake shells, filling them 3/4 full.
Bake at 375\u00b0 for 25 minutes.
Mix 1 cup sour cream, 3 tablespoons sugar and 2 teaspoons vanilla.
When cupcakes are finished, spread the sour cream mixture on top of cupcakes while still hot, then add cherry pie filling.
Makes about 15 cupcakes.
Prepare, bake and cool cupcakes.
Melt 2 1/4
br>Remove 24 cherries from cherry pie filling and set aside
ool completely. Frost cupcakes; top with one cherry from pie filling.
elted.
Now add the cherry jam, sugar, salt and eggs
alve cherries; reserve juice for Cherry Glaze.
In a large
Mix in the flour and cherry gelatin powder. Spoon the batter
o inject pudding into the cupcakes.
Gently poke the decorator
nly halfway full. Bake the cupcakes for 15 to 17 minutes
easuring cup combine buttermilk and cherry juice; set aside.
Preheat
PREPARE batter according to package directtions with the eggs, water and oil; bake as directed for cupcakes. (You can also use a white cake mix for this recipe.).
Cool in pans 10 minutes. Pierce tops with fork.
STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes.
Refrigerate 30 minutes. Remove from pans.
TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired.
Store in refrigerator.
or 16-20 minutes, until cupcakes are light golden and a
n small bowl. Stir chopped cherry mixture and 1 cup chocolate
ooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL
in. (For British people, this recipe makes what we would think
fter each addition.
Add cherry-flavored syrup, beating until combined
ans.
Bake until the cupcakes are golden and spring back
ntil wooden pick inserted in cupcakes comes out clean. Cool in
in with paper cups (recipe makes 24 cupcakes). Pour batter into cups