Baking Instructions

1. Preheat oven to 350°F. Line muffin tins with cupcake liners.
2. Combine 1 cup of malt powder with milk and mix until malt powder is dissolved.
3. In a separate bowl, mix Duncan Hines® French Vanilla Cake Mix, eggs, water and vegetable oil with remaining 1 cup of malt powder.
4. Add liquid malted milk mixture to cake batter and blend.
5. Add in Duncan Hines® Comstock® No-Sugar-Added Cherry Pie Filling.
6. Using a mixer, mix batter for 3 minutes until cherries are broken up and batter is fully combined.
7. Pour batter into prepared cupcake liners, filling them no more than two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into cupcakes comes out clean.
8. Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
9. Pour 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
10. Transfer the Cherry Vanilla frosting you just created to a piping bag with an open star decorator tip.
11. Pipe the frosting in a swirling motion around your cupcakes.
12. Garnish with a straw and serve.
13. Tip:
14. Remove your warm cupcakes from the cupcake tins 5 minutes after they come out of the oven to finish cooling. This prevents the cupcakes from steaming and becoming soggy.