Page 75 - Cupcakes

1 teaspoon pure almond extract

28 vanilla wafers

TOPPING:

Vegetable oil spray for misting a spoon
1 can (21 ounces) cherry pie filling
¼ cup confectioners’ sugar

the CupcakeDoctor says...

Even if you don’t keep whole milk in your refrigerator, you might consider
buying a quart just for baking. The extra fat in whole milk creates a richer
crumb in some recipes, and it is a noticeable addition in this recipe. But if it

means running to the store just to buy whole milk, don’t do it. Just use the
milk you’ve got on hand.
Note that this recipe makes several more cupcakes than my usual recipes.
If you have a 6-cup pan, now’s the time to pull it out.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 28
cupcake cups with paper liners. Set the pans aside.

2. Prepare the filling: Place the cream cheese in a small mixing bowl and blend
with an electric mixer on low speed until the cream cheese has softened, 15
seconds. Add the sugar, egg, and vanilla and continue to beat on low until the
ingredients just come together, 1 minute. Set the filling aside.

3. Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs,
and almond extract in a large mixing bowl. Blend with an electric mixer on low
speed for 30 seconds. Stop the machine and scrape down the sides of the bowl
with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes
more, scraping down the sides again if needed.

4. Place 1 vanilla wafer in the bottom of each cupcake liner. Spoon or scoop ¼
cup batter on top of each vanilla wafer. Gently dollop 1 heaping teaspoon of