Cherry Bombs

Add a little excitement to your 4th of July party with cherry bomb cupcakes.

Directions

Line 48 mini muffin cups with paper liners.
Pour about 1 tablespoon batter into each cup.
Insert a cherry into each center.
Bake as directed, about 12 minutes. Cool completely.

Melt white chocolate in a microwave on 50% power. Add a few drops of red food coloring and 1-2 drops of canola oil to stop the chocolate from seizing. Stir until smooth.

Melt chocolate chips in a microwave on 50% power. Stir until smooth.

Drizzle each cupcake with the tinted chocolate and the semi-sweet chocolate. Garnish with white star-shaped sprinkles.

Bake remaining batter as desired.

Yield:	48 cherry bombs

What's Needed:

1 18.25-ounce box red velvet cake mix, prepared as directed
48 marishcino (or Maker's Mark!) cherries, with stem, well drained
1/2 cup white chocolate chips
Red food coloring
canola oil
1/2 cup semi-sweet chocolate chips
White star-shaped sprinkles

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Recipe brought
to you by Amy Tobin

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Cherry Bombs

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