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Mad Hatter Cupcakes

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“Delicious cupcakes with a Mad Hatter twist! Great for any tea party; even Alice would approve. I've tweaked the basic recipe from a Pillsbury Bake-off finalist, Kathryn Fitch.”
READY IN:
33mins
YIELD:
12-14 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt.
  2. In separate large mixing bowl, gradually add sugar to butter.
  3. Cream until light and fluffy.
  4. Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute.
  5. Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients.
  6. Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes.
  7. Remove from oven; quickly- make a slight indentation in the middle top of each cupcake.
  8. Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate.
  9. Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place.
  10. Cool.

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