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Cherry Baby Cakes

If you make the mini cakes, you'll have plenty to stash - unfrosted - in the freezer in tightly covered containers for up to three months. Thaw and frost when ready to eat more. Or use the batter to make about 16 full-size cupcakes.

Recipe Ingredients

Cakes

1 1/3 cups flour

2/3 cup granulated sugar

2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup milk

1/4 cup butter, softened

1 egg

1 teaspoon vanilla extract

2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary

Icing

2 1/2 cups sifted confectioners' sugar

1/2 teaspoon vanilla extract

2 tablespoons milk

60 maraschino cherries with stems, drained

Method

To make cupcakes: Heat oven to 350 degrees F. Line 60 (1 3/4-inch) muffin cups with miniature paper bake cups; set aside.

In a large mixing bowl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

Bake cupcakes about 12 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

To make icing: In a small bowl, combine confectioners' sugar, vanilla extract and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

To garnish: Pat cherries dry with clean paper toweling. Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Yield: about 60

Nutrition information per serving: Calories 63; Carbohydrates 13 g; Protein 0 g; Fat 1 g, including sat. fat 1 g; Cholesterol 6 mg; Sodium 36 mg; Dietary fiber 0 g

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