CHERRY FILLED CUPCAKES RECIPES

Steps:

• Drain cherries; discard cherry juice. Return cherries to jar. Pour vodka over cherries in jar; replace cover. Refrigerate 12 to 24 hours.
• Line large cookie sheet with cooking parchment paper. Drain cherries; discard or use vodka in your favorite cocktail. Pat cherries dry with paper towels.
• In medium microwavable bowl, microwave candy coating uncovered on High 45 to 60 seconds, stirring until melted and smooth. Dip bottom half of each cherry into candy coating, then into green sugar. Place on cookie sheet. Let stand about 10 minutes or until coating is firm. Store tightly covered in refrigerator up to 2 days.

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
• Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.