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Cupcakes

Cherries Jubilee Cupcakes

These are deceptively light cupcakes that have whole cherries in them!!! They are moist and decadent without being heavy! The icing is whipped cream topped with a maraschino cherry!

  • Hands-On Time:
  • Total Time:
  • Servings:
  • Rating:

Ingredients

  • Cupcakes:
  • 1 Box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
  • 1 1/3 Cups Water
  • ½ Cup Vegetable Oil
  • 3 Large Eggs
  • 4 Tablespoons of Philadelphia whipped cream cheese
  • 1 Can Cherry Pie Filling
  • Topping:
  • 2 Pints Heavy Whipping Cream
  • 2 Cups Confectioner’s Sugar
  • 1 Jar Maraschino Cherries with stems

Baking Instructions

  1. Cupcakes:
  2. Preheat oven to 350 degrees. In a large mixing bowl with an electric mixer beat together at a high speed cake mix and next 4 ingredients. Beat on high for 3 minutes. Fold in can of cherry pie filling. In 1/3 cup measurements, scoop into cupcake cups in a muffin pan. Mix frequently to assure cherries stay evenly mixed throughout the batter. Bake cupcakes on center rack of oven for 20 minutes or until fully baked. They will sink down when removed from the oven, they will still be delicious! Allow to cool completely, at least to room temperature.
  3. Topping:
  4. Pour cream into a well chilled metal mixing bowl. Add sugar. Whip for about 5 minutes with a well chilled beater.
  5. Whip until soft peaks form. Put into a pastry bag and pipe onto well cooled cupcakes. Top with one maraschino cherry.

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Tips

Fat-Free Instant Puddings for Regular Instant Puddings

Fat-Free Instant Puddings for Regular Instant Puddings

You may substitute fat-free instant pudding instead of regular instant pudding in pound cakes. However the texture and consistency may be drier. So, if you don't mind losing some of the moistness, go right ahead.


No-Mess Frosting

No-Mess Frosting

To keep your cake neat while you apply frosting, place four pieces of waxed paper under the edges of the bottom layer. After you frost, carefully slide the waxed paper out and away.





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