- Wright’s Chocolate Fudge Cake Mix 500g
- Water 200ml
- Vegetable Oil 60ml
- Cherry Pie Filling ½ x 400g can
- Icing sugar (sifted) 300g
- Cream Cheese 150g
- Unsalted Butter (softened) 100g
- Red Food Colouring Few drops
- Pink Sprinkles
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.
Place a tablespoon of cake batter into each muffin case.
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.
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.
Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.
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.
“@Wrightsbaking your Ginger cake mix is just gorgeous and goes so well with orange. Thinking I might try a Ginger/Chocolate combo next :)”Elizabeth Faulkner
This makes delightful, individual saucy sponge cakes with a real surprise inside! Cherry & Chocolate is a great combination as is apple pie filling with Toffee or Madeira with Nutella! Deb the Bread