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Don't just say it, bake it.™

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Cupcakes

Mini Decandent Red Velvet Cherry Cupcakes

You take the newest product from Duncan Hines out of the box and you get all the goodness in the world in a cupcake. Chocolate, Cherry, and Cream Cheese Icing oh my!

  • Hands-On Time:
  • Total Time:
  • Servings: 24 mini cupcakes
  • Rating:

Ingredients

  • 1 Box "New" Duncan Hines Decadent Red Velvet Cupcake Cake and Frosting Mix
  • 2 eggs
  • 2/3 cup water
  • 1/4 cup oil
  • 4 tsps. water
  • 1/2 stick butter
  • 1 can Duncan Hines Comstock Original Country Cherry Pie Filling

Baking Instructions

  1. Preheat oven to 350ºF.
  2. Prepare mix according to package directions.
  3. Line mini cupcake pans with liners. Using a 1 1/2" cookie scoop fill mini cupcake liners. Drop in one cherry into each mini cupcake.
  4. Bake for 12 minutes or until toothpick inserted comes out clean.
  5. Cool completely before icing.
  6. Prepare cream cheese ice packet according to package directions.
  7. Prep pastry bag according to package directions.
  8. Note: I used a skewer and just ran food coloring paste lightly down the sides of the bag before filling with icing.
  9. Fill bag as directed with icing and ice cupcakes.

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Tips

Perfect frosting

Perfect frosting

Cool cake in fridge, Use room temperature whipped frosting, mix it in the frosting container before applying to cake, Spread icing on cake, dont worry if any cake can see through, Put the cake in the fridge for 30mins til icing is hard, then take back out, and use the rest of the room temperature icing on the cake, and it will be thicker, and cover easier. Decorate, and fridge again.


Low sugar topping for lemon pound cake

Low sugar topping for lemon pound cake

Because I'm watching calories, I use sugar free lemon pudding in my lemon pound cake, and I spread sugar free orange marmalade all over the cake while it is still warm. No need to heat the marmalade this way. It's delicious and very easy.





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