Cherry Cobbler Cupcakes
The recipe Cherry Cobbler Cupcakes is ready in around 2 hours and is definitely a great vegetarian option for lovers of American food. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 274 calories, 3g of protein, and 13g of fat. This recipe serves 24. If you have salt, turbinado sugar, cherries, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced dessert.
Instructions
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.
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.