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So moist. So delicious. And so much more.™


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Cherry Cordial Cupcakes

Amanda Sooy Recipe shared by:
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Everything you love about a cherry cordial- the cherry cream center, the rich chocolate coating- made into a bite sized cupcake. Prep time: 1 hour 15 minutes Bake time: 15-20 minutes Makes 36 mini cupcakes

  • Hands-On Time:
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  • Cupcakes
  • 1 package Duncan Hine's Devils Food Cake Mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • Filling
  • 1 3/4 cup whipping cream
  • 1/2 cup powedered sugar
  • 3 Tb. maraschino cherry juice
  • 1 tsp. vanilla
  • 1 cup maraschino cherries, coarsely chopped and well-drained
  • Frosting
  • 1 Duncan Hines® Frosting Creations™ Starter
  • 1 Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor pouch
  • Glaze
  • 6 oz. semisweet chocolate, chopped
  • 1 Tb. butter

Baking Instructions

  1. Preheat oven to 350 degrees F. Line the cups of mini cupcake pans with decorative liners. Mix and bake Devil's Food cupcakes according to package. Move to wire racks and allow to cool completely.
  2. Place whipping cream in a large bowl; beat at medium speed of an electric mixer until slightly thickened. Add powdered sugar; continue beating until stiff peaks form. Add cherry juice and vanilla and beat until well-mixed. Fold in chopped cherries. Cover bowl tightly and put in the refrigerator.
  3. Mix together frosting starter and cherry vanilla flavor pouch. Load into a pastry bag fitted with a star tip; set aside.
  4. Using a small, sharp knife cut a small hole in the middle of each cupcake and remove some cake.
  5. Fill each cupcake with one teaspoon of cherry filling. Then, pipe frosting on top of each cupcake. Put the cupcakes in the freezer.
  6. Place the chopped chocolate and butter in a microwave-safe bowl. Microwave in 15-second intervals until butter is melted. Whisk the mixture until it is smooth.
  7. Working quickly, take cupcakes from the freezer and dip the frosting in the melted chocolate, letting any excess drip off.
  8. Return to the freezer for 5 minutes. Either serve immediately or store in the refrigerator for up to 24 hours.
  9. Enjoy!

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Angel Food Cake in Loaf Pan

Angel Food Cake in Loaf Pan

t's easy to bake Angel Food in loaf pans. DO NOT use baking paper, grease, flour or use a non stick pan. One Angel Food cake makes 2 loaf pans. Follow recipe, divide into 2 loaf pans-bake for 30-40mins@350. I found when the top was cracked, dark brown,& it looks dry-the skewer came out clean(35mins). To invert to cool-I use upside down cake pans or stacked books(3"high) the distance of the loaf pan handles. Remove&invert; until completely completely. Loosen the cake with a dull knife&remove;.

Lemon Frosting Delight

Lemon Frosting Delight

To enhance the DH Lemon Frosting, add 1/2 to 1 teaspoon of fresh lemon juice and 1/4 cup of confectioner sugar.

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