Mini Lemon Cherry Cakes
 
 
Serves: 18
Ingredients
  • 1 box LEMON CAKE MIX
  • ½ cup BUTTER, melted
  • 3 EGGS
  • 1 can CHERRY PIE FILLING ( or make your own)
  • 1⅔ cup POWDERED SUGAR
  • Juice of a medium LEMON
  • Splash of MILK
Instructions
  1. Prepare muffin tins by lining with 18 cupcake liners. Preheat oven to 350 degrees.
  2. In a large bowl, combine cake mix, butter and eggs. Put 2 Tablespoons of batter into each muffin cup.
  3. Top batter with pie filling, 1 Tablespoon per muffin cup.
  4. Bake 18-20 minutes. Remove from oven and allow to cool completely.
  5. Whisk together powder sugar and lemon juice. Add a splash of milk, if necessary, to make it thin enough to drizzle. Drizzle glaze over cooled cakes. I removed cupcake liners before drizzling, but that's optional.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2015/06/mini-lemon-cherry-cakes/