These cute cherry pies have a secret: they're cupcakes in disguise.
This recipe was adapted from What's New, Cupcake? by Karen Tack and Alan Richardson
Bake a dozen of your favorite cupcakes. Tint a 16-ounce can of white frosting with 3 drops yellow food coloring and either 1 teaspoon cocoa powder or 1 tablespoon chocolate syrup, then frost the cupcakes.
Transfer the remaining frosting to a ziplock bag, snip off a corner, and set the bag aside. Press red chocolate candies (such as M&M's) onto the top of each cupcake as shown, then use the bagged frosting to pipe a lattice pattern over them and a zigzag crust around the edge. Makes 12 cupcakes.