Cherries Jubilee CupcakesUser Submitted Recipe
A Celebration for Your Mouth!
1 Box Moist Deluxe Dark Chocolate Fudge Cake Mix
1/3 Cup Water
1/2 Cup Vegetable Oil
3 Large Eggs
4 Tablespoons of Philadelphia whipped cream cheese
1 Can Cherry Pie Filling
2 Pints Heavy Whipping Cream
2 Cups Confectioner’s Sugar
1 Jar Maraschino Cherries with stems
Preheat oven to 350 degrees. In a large 7 quart Cuisinart stand 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.
Pour cream into the well chilled mixing bowl of your Cuisinart 7 quart stand mixer. Add sugar. Whip for about 5 minutes with a well chilled beater.
Whip until soft peaks form. Put into a pastry bag and pipe onto well cooled cupcakes. Top with one maraschino cherry.