Cupcakes

Cup of Yum
1. Preheat the oven to 350 degrees.
2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
3. In another bowl, whisk together the milk, egg whites, sour cream and vanilla. Set aside.
4. In a large bowl, beat the butter and sugar together for about 2 minutes, until light and fluffy.
5. Alternate adding a small amount of the flour mixture and the sour cream mixture, starting and ending with the flour mixture.
6. Once all ingredients are thoroughly combined, divide evenly among a lined cupcake tin.
7. Place in the oven and bake for 20 minutes, or until a toothpick comes out cleanly.
8. Place on a cooling rack and allow to completely cool before frosting.

Frosting

1. In a large bowl, beat the powdered sugar, butter, vanilla and about 3 tablespoons of heavy cream, adding more cream as needed to reach a thick, but pipable consistency.
2. Add a few drops of food coloring to mimic the color of a pie crust and beat until color is evenly distributed.
3. Place 2 frosting bags with a small star tip in one, and a small straight opening on the other tip into a glass and divide frosting between them.
4. *Optional to use a knife to scoop out a small divot in the middle of each cupcake to hold more cherry pie filling.
5. Pipe the edges with the star tip to create the round crust edge of a pie.
6. Spoon cherry pie filling into the middle of each cupcake, but don’t overfill.
7. Using the straight piping tip, create lattice work lines across the cherry filling.
8. Store any leftovers in the refrigerator for up to 3 days.