Cherry Custard Cake, No-Bake
INGREDIENTS:
1 Box; (18-3/4- ounce)
-chocolate cake mix
3 Eggs
1 1/3 c Water
1/2 c Vegetable oil
1 cn (21-ounce) cherry pie
-filling and topping
1 cn (16-ounce) vanilla frosting
1 Box; (18-3/4- ounce)
-chocolate cake mix
3 Eggs
1 1/3 c Water
1/2 c Vegetable oil
1 cn (21-ounce) cherry pie
-filling and topping
1 cn (16-ounce) vanilla frosting
These taste treats are a natural for school parties or potluck suppers.
Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350-degree oven 20 to 25 minutes. Cool in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries.
Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350-degree oven 20 to 25 minutes. Cool in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries.