Pilgrim's Foodliner Recipes
https://www.pilgrimsfoodliner.com/Recipes/Detail/8367/
Dried Cherry Vanilla Cupcakes
Yield: 24 cupcakes
Ingredients
| 1 |
box |
white cake mix
|
|
|
| 1 1/4 |
cups |
water
|
|
|
| 1/3 |
cup |
vegetable oil
|
|
|
| 1 |
teaspoon |
vanilla extract
|
|
|
| 4 |
|
egg whites
|
|
|
| 1 |
package |
(3 ounce) cream cheese
|
|
|
| 1 |
cup |
chopped dried cherries
|
|
|
| 1 |
tablespoon |
all purpose flour
|
|
|
|
|
|
|
garnish each cupcake with 7 dried cherries immediately after removing from the oven
|
|
|
Directions:
Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans).
Place paper baking liners in each of 24 regular-size muffin cups.
In a large bowl, beat cake mix, water, oil, vanilla and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended.
In a small bowl, toss 1 cup chopped cherries with flour (to prevent sticking together); stir into batter. Divide batter evenly among muffin cups about two-thirds full each.
Bake 20 to 24 minutes or until toothpick inserted in center comes out clean.
Remove from oven and immediately press 7 dried cherries into the top of each cupcake. Cool 10 minutes and remove cupcakes from muffins tins to cooling racks. Cool completely.
Note:
These cupcakes freeze well if placed in an airtight container.
Please note that some ingredients and brands may not be available in every store.
Pilgrim's Foodliner Recipes
https://www.pilgrimsfoodliner.com/Recipes/Detail/8367/