Cherry Chocolate Cupcakes and Buttercream Icing

Cherry Chocolate Cupcakes
1 pkg Devils chocolate cake mix
21 oz. Cherry pie filling
1 tsp vanilla
2 eggs
1 cup chocolate chips (6 oz)

Mix cherries, eggs & vanilla together in a bowl. Then, stir in cake mix and chocolate chips until blended.

Bake cupcakes at 350 degrees for 20-25 minutes or until inserted toothpick comes out clean.

Buttercream Icing
3/4 c. butter or margarine
3/4 c. shortening
1 1/2 tsp. vanilla
7 cups powdered sugar
5 Tbls. milk

In large mixing bowl cream butter and shortening with electric mixer. Add vanilla. Add 4 cups of sugar, one at a time, beating well on medium speed after each addition. Add 4 Tablespoons milk and beat well. Add the additional 3 cups of sugar, one cup at a time, blending in fully after each addition. Add remaining tablespoon of milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you are ready to decorate. It can be refrigerated in an airtight container for up to a week. Rewhip before using. Makes 4 1/2 cups

Edible Roses
12-24 frosted cupcakes
12-24 rolls of strawberry “Fruit by the Foot” or “Yogos Rollers”. (you’ll need one roll per cupcake)
2 rolls of green “Fruit Roll-ups”

To make a rose, unroll a piece of the strawberry fruit leather from the paper backing. You’ll have a long piece of fruit leather. On one end, start to roll back up, making a tight little rose bud. Continue, loosely, to wrap the fruit leather around and around the bud. It helps to hold the bottom of the bud with your fingers to keep it tightly together while wrapping the fruit leather at a slight angle until the flower is completed. It doesn’t have to be perfect to look good. Also, no two flowers will turn out the same, and that’s ok. They are all beautiful! Place upon a frosted cupcake.

Cut leaf shapes from the green “Fruit Roll-ups”. Then tuck the leaves under the roses, into the frosting.

Add comment