Dried Cherry and Pistachio Cupcakes

Name: Dried Cherry and Pistachio Cupcakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 24
Cuisine: American
Ingredients: 85 grams package cream cheese, softened; 177 milliliters chopped dried cherries; 237 milliliters chopped dried cherries; 4 egg whites; 1 Tbsp Gold all-purpose flour; 118 milliliters chopped pistachio nuts; 454 grams container Betty Rich & Creamy vanilla frosting; 79 milliliters vegetable oil; 296 milliliters water; 1 box Betty white cake mix

Dried Cherry and Pistachio Cupcakes might be just the American recipe you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 10g of fat, and a total of 258 calories. This recipe serves 24. If you have gold flour, water, pistachio nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, water, oil and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended. In small bowl, toss 1 cup cherries and 1/2 cup nuts with flour; stir into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.

Ingredients you will need

Cream Cheese

Egg Whites

Cake Mix

Cherries

All Purpose Flour

Water

Nuts

Cooking Oil

Equipment you will use

Muffin Liners

Bowl

Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

Ingredients you will need

Cupcakes