MAD HATTER CUPCAKES
Delicious cupcakes with a Mad Hatter twist! Great for any tea party; even Alice would approve. I've tweaked the basic recipe from a Pillsbury Bake-off finalist, Kathryn Fitch.
Provided by Caroline Cooks
Categories Dessert
Time 33m
Yield 12-14 cupcakes
Number Of Ingredients 12
Steps:
- Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt.
- In separate large mixing bowl, gradually add sugar to butter.
- Cream until light and fluffy.
- Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute.
- Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients.
- Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes.
- Remove from oven; quickly- make a slight indentation in the middle top of each cupcake.
- Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate.
- Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place.
- Cool.
Nutrition Facts : Calories 149.6, Fat 6.4, SaturatedFat 3.8, Cholesterol 46, Sodium 275.1, Carbohydrate 20.5, Fiber 0.3, Sugar 11.9, Protein 2.5
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