CHERRY-FILLED CUPCAKES
In this surprise-inside treat, the cupcake batter bakes around spoonfuls of pie filling. Mix things up by trying blueberry, lemon, strawberry or raspberry fillings, too.
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box for 24 cupcakes. For each cupcake, spoon 3 tablespoons batter into muffin cup, then spoon 2 teaspoons pie filling onto center of batter. Bake and cool as directed on box for 24 cupcakes.
- In large bowl, beat shortening, powdered sugar and milk with electric mixer on medium speed until creamy. Place frosting in decorating bag fitted with your choice of decorating tip. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; top each with a cherry.
Nutrition Facts : ServingSize 1 Serving
GO-TO VANILLA CUPCAKES
Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes (or about 48 mini cupcakes)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
- While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
- Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
CHOCOLATE CHERRY CUPCAKES
Inside each of these cupcakes is a fruity surprise! I start with a convenient cake mix to produce these special treats. -Bertille Cooper, California, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.
Nutrition Facts : Calories 252 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 187mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
FILLED CUPCAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™
Make and share this Filled Cupcakes With Cherry Flavored Filled DelightFulls™ recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 1h18m
Yield 2 Dozen Cupcakes
Number Of Ingredients 7
Steps:
- PREHEAT oven to 350° F. Paper-line 24 muffin cups.
- PREPARE cake batter according to package directions. Spoon into prepared muffins cups. Bake as directed or until wooden pick inserted in cupcakes comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.
- BEAT powdered sugar, butter, 2 tablespoons milk and vanilla extract in large mixer bowl until light and fluffy. Add remaining tablespoon of milk if needed. Remove 1 cup of frosting to small bowl. Stir in 1/2 cup chopped DelightFulls morsels. Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag.
- CUT a 1-inch circle 1-inch deep with sharp knife from each cupcake. Carefully remove cake pieces and save for another use such as crumbling over ice cream. Pipe filling mixture into each cupcake. Filling should be level with top of cupcake.
- FROST cupcakes with remaining frosting in bowl. Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.
- TIP: If short on time, here is another frosting to try in place of one above. Gently mix together 1 container (16 oz.) prepared cream cheese frosting and 1 1/2 cups thawed whipped topping in large bowl. Divide and use as stated above.
Nutrition Facts : Calories 3390, Fat 116.4, SaturatedFat 62.2, Cholesterol 246.2, Sodium 2273, Carbohydrate 589.9, Fiber 2, Sugar 529.8, Protein 11.3
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- Once cupcakes are cooked and cooled, use a melon baller to scoop out 1" of the center and discard. Spoon 2-3 cherries of the pie filling into the center of the cupcake. Gently press inside.
- To make buttercream frosting, add powdered sugar and butter to a mixing bowl. Beat for 3 minutes. Add vanilla and 2 tablespoons of half and half and beat for an additional 1 minute. Add additional half and half, one tablespoon at a time until it's the desired frosting consistency.
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