Cherry Pie Cupcakes

When I was a kid my mom was always making all sorts of yummy home made goodies. We always had a homemade cake for our birthdays. One of our favorites was this Silver White Cake with Cream Cheese Frosting. Then she would either make homemade apricot pudding or homemade cherry pie filling.

Cupcakes:
2 1/2 cups flour
1 1/2 cups sugar
3/4 teaspoon salt
3 1/2 teaspoon baking powder
1/2 cup  milk
1/2 cup water
1 1/2 almond extract
4 egg whites
3/4 cup crisco

Frosting:
1 pkg. cream cheese room temperature
1/2 cup unsalted butter room temperature
1 teaspoon almond extract
3 to 4 cups powdered sugar

Filling
2 cans cherry pie filling
1 teaspoon almond extract

To prepare cupcakes, set the oven to 350 and plate cupcake liners in muffin tin. Sift the dry ingredients together. Cream the sugar and crisco together. Add milk and beat 2 minutes. Add water, flour and egg whites and beat another 2 minutes. Add the almond extract. Spoon batter into muffin tin and fill 3/4 full. Bake for about 15 to 20 minutes. Let them cool on a wire rack.

To prepare the filling mix the extract and the cherry pie filling together. Core out a hole in the center of each cupcake and spoon filling into the hole. Cover with the tops that were cut off.

To prepare the icing, cream the butter and cream cheese together. Add almond extract and beat until creamy. Add powdered sugar and mix until you reach your desired consistency. Frost your cupcakes and enjoy!!!