Best 3 Cherry Mini Cakes Recipes
Indulge in the delightful symphony of flavors with our tantalizing Cherry Mini Cakes, a true testament to culinary artistry. These individual-sized cakes are meticulously crafted with a moist and tender vanilla sponge, lovingly filled with a luscious cherry compote that bursts with vibrant sweetness. Each cake is then crowned with a velvety smooth cream cheese frosting, adding a touch of richness to balance the tartness of the cherries. As you take your first bite, prepare to be captivated by the harmonious interplay of textures and flavors, leaving you with a lasting impression of pure bliss. Our collection of recipes offers a variety of options to cater to different preferences and dietary restrictions, including a gluten-free version for those with celiac disease or gluten sensitivity. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the baking process, ensuring success with every bite.
Let's cook with our recipes!
CHERRY MINI POUND CAKES
Make and share this Cherry Mini Pound Cakes recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 6 Mini Pound Cake
Number Of Ingredients 10
Steps:
- With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt.
- Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
- Fold in cherries.
- Turn batter into greased and floured mini loaf pans.
- Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
- Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
- Dust with powdered sugar just before serving.
CHERRY MINI CAKES
Aren't these little cakes adorable! Would be very elegant on your Holiday Table! Mele Kalikimaka, Everyone!!! XOXOX Jo
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Heat oven to 375 degrees or 325 degrees for dark or nonstick pans.
- 2. Grease only the bottoms only of about 60 mini muffin cups with shortening or cooking spray, or you can use liners.
- 3. In a large bowl, beat all mini cake ingredients with an electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping sides of bowl occasionally.
- 4. Divide batter evenly among muffin cups about 1/2 full. If using one pan at a time, refrigerate batter while the other little cakes are baking. Wash pan before filling with batter again, or place new liners.
- 5. Bake 10 to 13 minutes, do a toothpick test and if it comes out clean, remove the cakes to a wire rack and cool for about 5 minutes then remove them from the pan to cool completely.
- 6. Place the cupcakes on a wire rack with a drip pan below or use waxed paper to catch the dripping glaze.
- 7. In a 3-quart saucepan, mix all glaze ingredients except the hot water on low-heat, stirring frequently until sugar is dissolved.
- 8. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat the cakes.
- 9. Turn each cake, top side down on cooling rack. Pour about 1 Tbsp. of glaze over each cake, letting the glaze coat the sides. Let stand until the glaze is set, about 15 minutes.
- 10. Top each cake with your chosen decorations. Store covered at room temperature.
- 11. Can also be frozen for up to 2 weeks.
BLUEBERRY CHERRY MINI POUND CAKES
I love fruity cakes of any kind. This was a recipe I found in my grandmas recipes and I changed a few things to my liking and came up with these. They are really good and fruity. A real favorite in my house
Provided by Deneece Gursky
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- 1. Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended, then on high speed 5 minutes until light and fluffy.
- 2. Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
- 3. Fold in fruit and white chcocolate. Turn batter evenly into 6 greased and floured mini loaf pans (I used my perfect brownie pan and it required less baking time)
- 4. Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center comes out clean.
- 5. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs.
Tips:
- Use fresh, ripe cherries for the best flavor and texture.
- If you don't have fresh cherries, you can use frozen or canned cherries, but be sure to drain them well before using.
- Be careful not to overmix the batter, as this can result in tough cakes.
- Make sure the cakes are completely cooled before frosting them.
- You can use any type of frosting you like, but a simple vanilla buttercream frosting is always a good choice.
- Garnish the cakes with fresh cherries, sliced almonds, or sprinkles before serving.
Conclusion:
These cherry mini cakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist, flavorful, and have the perfect amount of sweetness. The vanilla buttercream frosting is a classic complement to the cherries, and the cakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cherry mini cakes a try. You won't be disappointed!
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