1 can cherry pie filling (540 ml / 19 fl oz)
1 package cream cheese, softened (250 g)
1 cup icing sugar
500 ml whipping cream
- Bake cake as per directions on box, in lined cupcake tins.
- Whip whipping cream until peaks form. Beat in icing sugar.
- Add whipped cream to cream cheese slowly to ensure it combines evenly.
- Once cupcakes have cooled, cut out cone shape in cupcake and fill spoonful of cherry pie filling (4-6 cherries). Place top of cake back on, then ice with cream cheese whip.
- Makes 24 cupcakes.