Cherry Mini Cakes

By dette

Folks are fans of bite-sized desserts. And these tiny, tender cakes topped with a sweet glaze are no exception!

Ingredients

• Mini Cakes
• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 package (0.14 oz) cherry-flavored unsweetened soft drink mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 teaspoon almond extract
• 3 egg whites
• Glaze
• 1 bag (2 lb) powdered sugar (8 cups)
• 1/2 cup water
• 1/2 cup corn syrup
• 2 teaspoons almond extract
• 2 to 3 teaspoons hot water
• Decoration
• Miniature red candy hearts

Details

Servings 60
Cooking time 160mins

Preparation

Step 1

1 Heat oven to 375°F. (325°F for dark or nonstick pans). Grease bottoms only of about 60 mini muffin cups with shortening or cooking spray. In large bowl, beat all mini cakes ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
2 Divide batter evenly among muffin cups (about 1/2 full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
3 Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.
4 Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, mix all glaze ingredients except hot water. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes.
5 Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes.
6 Top each cake with candy hearts. Store loosely covered at room temperature.