CHERRY BABY CAKES

CHERRY BABY CAKES
CHERRY BABY CAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 1

    recipe Powdered Sugar Icing*

Directions

Preheat oven to 350 degree F. Line thirty 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 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. 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. Makes about 30 small cakes. *Test Kitchen Tip:If you dont have 1 3/4-inch muffin cups, line sixteen 2 1/2-inch muffin cups with paper bake cups. Prepare batter as directed. Spoon 1 tablespoon batter into each prepared muffin cup. Add 1 teaspoon of marmalade and another tablespoon of batter. (You will only use about 1/3 cup marmalade.) Bake about 15 minutes or until toothpick inserted in centers comes out clean. Frost with Powdered Sugar Icing. Add a cherry as directed above. (You will only need 16 cherries.) *Powdered Sugar Icing: In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes about 30

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