1 8oz package vegan cream cheese, softened
1 16oz package organic unbleached sugar
1 6oz can Maraschino cherries, drained
2 cups pecan halves
24 prepared chocolate cupcakes, cooled*
In medium bowl, with electric mixer at medium speed, beat vegan cream cheese until smooth.
Slowly add organic unbleached sugar, beating until smooth and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries.
Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves.
In small bowl, combine 3/4 cup vegan cream cheese frosting, chopped pecans, and chopped cherries.
Using the end of a wooden spoon, poke a 1″ deep hole in top of each cupcake.
Spoon about 1 tablespoonful pecan filling in each hole.
Frost the tops of the cupcakes with remaining frosting.
Halve reserved cherries.
Top cupcakes with cherry halves and reserved pecan halves.
Refrigerate until serving time.
*Cocoa Vegan Cupcakes are perfect for this recipe!