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.
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THOMAS WALTER CARNEY
[email protected]Overall, these cherry mini cakes are a delicious and easy-to-make treat that are perfect for any occasion.
Derek Wood
[email protected]The cakes were a bit dry, but the flavor was good.
Johnson Muia
[email protected]The cakes were a bit too sweet for my taste, but my kids loved them.
Rabindra Sardar
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them.
Amir Faraz
[email protected]These cakes were absolutely delicious! The flavor combination of the sweet cherries and the almond extract was perfect.
Wanangwe Chris
[email protected]The cakes were easy to make and didn't take too long to bake. I would definitely recommend this recipe to anyone looking for a delicious and easy cherry cake.
Love ly Rose
[email protected]I've made these cakes several times now and they're always a hit with my family and friends.
Mir Mukhtiar
[email protected]These cakes were a bit too dense for my taste, but the flavor was good.
Voicer Amdadul Ten
[email protected]I'm not a big fan of cherries, but I really enjoyed these cakes. The almond extract really helped to balance out the tartness of the cherries.
Jason Manukau
[email protected]These cakes are perfect for a summer party or picnic.
Keamogetse Komane
[email protected]I added a cup of chocolate chips to the batter and the cakes were even more delicious.
Zober Fayaz
[email protected]I had some trouble finding canned cherries, so I used fresh cherries instead. The cakes still turned out great!
Numa Rai
[email protected]The cakes were a bit dry, but the flavor was good.
Brian Bjelland
[email protected]These cakes were a bit too sweet for my taste, but my kids loved them.
Minah Qaust
[email protected]I've made these cakes several times now and they always turn out perfect. They're my go-to recipe for cherry cakes.
Saroj kumar Mandal
[email protected]The cakes were easy to make and didn't take too long to bake. I would definitely recommend this recipe to anyone looking for a delicious and easy cherry cake.
Munir Sasoli
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them.
TU ZAC
[email protected]These cherry mini cakes were absolutely delicious! The flavor combination of the sweet cherries and the almond extract was perfect. I also loved the texture of the cakes - they were moist and fluffy.