Chocolate Cherry Cupcake Bites
- Total Time
Win rave reviews from kids and adults alike with these miniature cupcakes.
cooking spray4 spray(s)
unprepared packaged devil's food cake18 ¼ oz, or similar chocolate cake mix, divided
apple butter2 Tbsp
water2 Tbsp, warm (or more to yield smooth batter)
almond extract2 tsp, divided
canned sweet cherries packed in light syrup16 oz, drained (dark, pitted cherries)
apple butter⅓ cup(s)
regular liquid egg substitute½ cup(s)
- Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make frosting: Mix together 1 cup cake mix, 2 tablespoons apple butter, water and 1 teaspoon almond extract until smooth (add extra water if necessary); set aside.
- Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.
- In a mixer on slow speed, combine remaining cake mix, 1/3 cup apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.
- Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting.
- Serving size: 1 cupcake