You start with Betty Crocker's Gluten Free Vanilla cake mix. I'll let you follow the direction on the box.
Once everything is mixed, grease and fill your cupcake tins with batter so that they are 3/4 of the way full.
Add a small spoonful (total of 3 or 4 cherries) of Comstock Cherry Pie Filling to each cupcake.
Follow the directions on the box for how long to cook them (you don't need to add any extra time) and then let them cool on a wire rack.
Drizzle with melted chocolate (I actually used hot fudge) and then Enjoy!
House of Hepworths Nutmeg Place
Those cupcakes look SOO Good!! haha I'm a new LIKY follower to your blog! hope you can check out my blog too! RJ Does Books!
ReplyDeleteNewest linky follower here. Would love a follow in return. Would also love for you to link up to my little party: http://www.nutmegplace.com/search/label/Show%20Off%20Saturday
ReplyDeleteHope to see you there!
cherry pie filling..yum...what a yummy twist! thanks for this recipe.
ReplyDeleteI am your newest follower..pls follow back if you can.
these look so yummy I'd love you to add this to my What We Wore and Made link party
ReplyDeletemarissa
http://raegunwear.blogspot.com
I love this idea!
ReplyDelete