• Process 2 tablespoons of cherry preserves and 2 tablespoons of maraschino cherries in a food processor until puréed. Add approximately 1 cup of powdered sugar to the cherry purée until thickened (should be like thick gravy). Fold gently into the whipped topping.
• Cut a cone out of the top of the cupcake center (about 1 1/2" deep). Cut off the point of the cone, leaving the top intact. Fill the hole with the cream mixture until about 1/8" from the top of the cupcake. Replace the cut-out top and chill for 1/2 hour.
• Frost with your favorite buttercream frosting and top each cupcake with 1/2 of a maraschino cherry. Keep refrigerated (as there is cream in the filling).
• That's all there is to it. And, if you have leftover cherry/cream mixture, fold it together with the cut-off cake points, put it in a tall glass in the fridge and it makes a fabulous cherry trifle.
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