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King Cupcakes

February 23, 2010

Necessity is the mother of invention, or in this case, cupcakes. In my family we never really celebrated Lent or Mardi Gras, except for the tradition of a King Cake. For those who are not familiar with it, a King Cake is a bundt shaped cake that has either a plastic baby or special item baked into it. Whoever gets the special item in their slice of cake is named King/Queen for the day. My parents always managed to make sure that one of us kids was the one crowned King/Queen for a day, and boy did we revel in that! Now that my boy is old enough to enjoy being king I wanted to continue the tradition, but time is of the essence when you also have a baby to deal with. So, to cut down on time I came up with this modified recipe that is sort of a fusion between a King Cake and a Black Forrest cupcake, and you can make it with one hand. 😀  I made these in my mini muffin tin and they were the perfect little bite size satisfaction needed without breaking the calorie bank. 🙂

1 box Chocolate Cake mix (I used Betty Crocker Double Fudge Cake mix) or your favorite chocolate cake recipe

1 jar maraschino  cherries, cherries removed and patted dry and juice reserved

1 can Chocolate Frosting

Sprinkles/sugars to decorate

  1. Mix the cake mix according to the package directions but replace half of the water with cherry juice.
  2. Line mini muffin tin with baking cups and put one maraschino cherry in the bottom of one. (Or put them in several if you like multiple surprises)
  3. Bake for 15 minutes at 425° or until toothpick inserted comes out clean. Let cool and top with icing and decorations. Makes about 60 mini cupcakes.
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