Microwave Cherry Cranberry Cupcakes - Gluten Free

1

Crack eggs and separate the yolks and whites.

2

Using an electric hand mixer beat the whites in a small mixing bowl until soft peaks form. Set aside.

3

Beat the yolks in a mixing bowl and then add cake mix, baking powder and can of pie filling.

4

Beat to combine with electric hand mixer.

5

Fold the beaten egg whites into the cake batter.

6

Scoop into muffin pan filling each about 3/4 full. Fill only the the outside holes and leave the two middle ones empty.

7

If you fill middle two you will have to leave them in to cook a little longer. Place in microwave and bake on Power Level 8 or 80% for 4 minutes and 30 seconds.

8

Remove from microwave.

9

Transfer to cooling rack.

10

When cooled cover with frosting.

11

Decorate as desired.

12

Serve.

13

Enjoy!