Cherry Baby Cakes
1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 teaspoon vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
30 maraschino cherries with stems, drained
Powdered Sugar Icing ingredients:
2 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
In a small bowl combine powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.
1. Preheat oven to 350 degree F. Line thirty 1-3/4-inch muffin cups with miniature paper bake cups;* set aside.
2. 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.
3. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.
4. Pat cherries dry with clean paper toweling. Frost each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of baby cakes.
Pairs Well With
From Better Homes and Gardens 100 Days of Holidays newsletter (2011)