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
- Mix the cake mix according to the package directions but replace half of the water with cherry juice.
- 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)
- 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.