Provided by Food Network
Time 38m
Yield 36 mini cupcakes
Number Of Ingredients 23
Steps:
- For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
- In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
- For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
- For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
- To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
- Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.
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