Cherry Pie Cupcakes Recipe
Additional ingredients to prepare cake mix per package instructions
Red, yellow and brown gel food color
Red mini M&M’s
Prepare cupcakes according to box instructions. Let cool completely.
Take one tub of frosting and color it with red coloring. Remove a third of the second tub of frosting and set aside. To the remaining two thirds, add yellow and brown food coloring to get a nice tan color.
Spread the red icing onto each cupcake, making sure it is level.
Place red mini M&M’s close together, with the “m” facing up on a plate.
Place the iced cupcake upside down onto the plate of M&M’s so they stick to the frosting, fill in any gaps with extra candy.
Place a small round tip into a piping bag. Fill the bag with half of the tan frosting and pipe horizontal and vertical lines leaving space between the lines, onto the top of the cupcake over the M&M’s.
Place a small star tip into a piping bag and fill with remaining tan frosting. Pipe a ruffle edge to resemble a crust.
Serving Size (1 Cupcake), Calories 200 (Calories from Fat ), Total Fat 9g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 190mg, Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 19g, Includes 19g Added Sugars), Protein 1g, Potassium 23mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 55mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.