CHERRY BABY CAKES

 

  • Cooking Time: 12
  • Servings: 30
  • Preparation Time: 40

Ingredients

  • cake ingredients:
  • 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 egg
  • 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

Directions

  • Make icing
  • In a small bowl combine powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.
  • Make cakes
  • 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.

Notes

From Better Homes and Gardens 100 Days of Holidays newsletter (2011)

Categories: Cupcakes 

Website Credit: http://www.bhg.com/recipe/cupcakes/cherry-baby-cakes/

© 2006-2014 BakeSpace, Inc. All Rights Reserved