Ingredients for Mad Hatter Cupcakes
- 2 cups all-purpose flour
- Instant Vanilla Flavor Pudding And Pie Filling
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Maraschino Cherry Juice
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- Maraschino Cherry
- Dark Chocolate Covered Cherries
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How to Make Mad Hatter Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 (3.4 ounce) package instant vanilla pudding mix, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- With the mixer on medium speed, beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1 cup drained maraschino cherries (reserve juice), and ¼ cup cherry juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the prepared muffin cups about ⅔ full.
- Bake for 15-17 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 5 minutes.
- Gently make a slight indentation in the top of each cupcake.
- Place one chocolate-covered cherry in each indentation.
- Return to the oven for 2-3 minutes, or until the chocolate softens.
- Remove from oven and immediately swirl the softened chocolate over the top of each cupcake, leaving the cherries in place.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
47g
Fat
18g
Carbs
6g
