Cherry Cobbler Cupcakes
Treat your guests with these cupcakes that are filled with cherry mixture – a wonderful dessert.
2 hr 0 min
bag (12 oz) frozen pitted cherries, thawed, coarsely chopped
cup granulated sugar
tablespoon lemon juice
cups Gold Medal™ all-purpose flour
teaspoon baking powder
cups butter, softened
cups granulated sugar
teaspoons lemon juice
cup turbinado sugar (raw sugar)
Vanilla ice cream, if desired
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In 2-quart saucepan, cook cherries and 3/4 cup sugar over medium heat 5 minutes. Mix cornstarch, 1 tablespoon lemon juice and 1/2 teaspoon vanilla; stir into cherry mixture. Heat to boiling. Boil 5 minutes or until slightly thickened. Remove from heat.
Mix flour, baking powder and salt. In large bowl, beat butter and 2 1/2 cups sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time. On low speed, alternately add flour mixture with milk, beating just until blended. Stir in 2 teaspoons vanilla and 2 teaspoons lemon juice. Divide half of batter among muffin cups; top with cherry filling and remaining batter. Top with turbinado sugar. Bake 40 to 42 minutes or until golden brown. Cool 15 minutes; remove from pans. Cool completely. Serve with ice cream.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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