Step #1
Method (Makes 12): Mix all the ingredients under “cupcake to form a smooth batter, for 1-2 minutes Line a standard 12 hole muffin tray tin with muffins cases.
Step #2
Place a tablespoon of cake batter into each muffin case.
Step #3
Place teaspoon of the cherry pie filling on top of the cake batter. Using the remaining cake batter place a tablespoon on top of the pie filling.
Step #4
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch. Allow to cool completely before decorating.
Step #5
Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.
Step #6
Beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine, adding a few drops of the red food colouring to achieve a pink colour. Do not over beat or the mixture may become runny. Spread the cream cheese topping onto each of the cupcakes and then add your finishing sprinkles on the top.
